The amount of Potatoes and Starches that contain 1400 mg of α-Linolenic acid (1 - 10)

• 

  576 mg

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 2.4
• 

  32 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 43.8
• 

  86 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 16.3
• 

  77 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 18.2
• 

  15 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 93.3
• 

  17 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 82.4
• 

  8 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 175
• 

  3 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 467
• 

  5 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 280
• 

  6 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 233