α-Linolenic acid Content of Vegetables
(51 - 60)
17 mg
(per 265 g edible portion)
Red cabbage (head, raw)
26 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1 mg
(per 10 g edible portion)
Green pea (boiled)
18 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
4 mg
(per 120 g edible portion)
Celery (petiole, raw)
5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
1 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
1 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
6 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
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