α-Linolenic acid Content of Vegetables
(21 - 30)
41 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
22 mg
(per 55 g edible portion)
Garlic (bulb, raw)
4 mg
(per 10 g edible portion)
Green pea (frozen)
41 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
7 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
454 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
474 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
345 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
224 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
18 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
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