α-Linolenic acid Content of Vegetables
(Initial R)
17 mg
(per 265 g edible portion)
Red cabbage (head, raw)
50 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
139 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
336 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
5 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
