α-Linolenic acid Content of Vegetables
(61 - 70)
5 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
5 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
1 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
6 mg
(per 220 g edible portion)
Tomato (fruit, raw)
2 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
2 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
1 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
2 mg
(per 200 g edible portion)
Onion (bulb, boiled)
2 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
2 mg
(per 200 g edible portion)
Onion (bulb, raw)
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