The amount of Vegetables that contain 1100 mg of α-Linolenic acid
(51 - 60)
17 mg
(per 265 g edible portion)
Red cabbage (head, raw)
×
64.7
26 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
×
42.3
1 mg
(per 10 g edible portion)
Green pea (boiled)
×
1100
18 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
×
61.1
4 mg
(per 120 g edible portion)
Celery (petiole, raw)
×
275
5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
×
220
5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
×
220
1 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
×
1100
1 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
×
1100
6 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
×
183
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