The amount of Vegetables that contain 1600 mg of α-Linolenic acid (41 - 50)

• 

  1 mg

  (per 10 g edible portion)

  Mukago (raw)
  × 1600
• 

  1 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 1600
• 

  3 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 533
• 

  39 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 41
• 

  153 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 10.5
• 

  130 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 12.3
• 

  23 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 69.6
• 

  9 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 178
• 

  24 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 66.7
• 

  6 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 267