α-Linolenic acid Content of Vegetables
(41 - 50)
1 mg
(per 10 g edible portion)
Mukago (raw)
1 mg
(per 5 g edible portion)
Green pea (raw)
3 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
39 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
153 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
130 mg
(per 1700 g edible portion)
Cabbage (head, raw)
23 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
9 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
24 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
6 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
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