The amount of Vegetables that contain 1600 mg of α-Linolenic acid (21 - 30)

• 

  41 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 39
• 

  22 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 72.7
• 

  4 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 400
• 

  41 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 39
• 

  7 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 229
• 

  454 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 3.5
• 

  474 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 3.4
• 

  345 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 4.6
• 

  224 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 7.1
• 

  18 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 88.9