The amount of Vegetables that contain 1100 mg of α-Linolenic acid
(41 - 50)
1 mg
(per 10 g edible portion)
Mukago (raw)
×
1100
1 mg
(per 5 g edible portion)
Green pea (raw)
×
1100
3 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
×
367
39 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
×
28.2
153 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
×
7.2
130 mg
(per 1700 g edible portion)
Cabbage (head, raw)
×
8.5
23 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
×
47.8
9 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
×
122
24 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
×
45.8
6 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
×
183
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