The amount of Vegetables that contain 500 mg of α-Linolenic acid (51 - 60)

• 

  17 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 29.4
• 

  26 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 19.2
• 

  1 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 500
• 

  18 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 27.8
• 

  4 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 125
• 

  5 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 100
• 

  5 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 100
• 

  1 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 500
• 

  1 mg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 500
• 

  6 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 83.3