Table 2.

Plant sources of omega-3 fatty acids (g/100 g).

Category	Fruits/vegetables	Amount (g)
Low	Avocados, California raw	0.1
	Broccoli	0.1
	Strawberries	0.1
	Cauliflower, raw	0.1
	Kale, raw	0.2
	Spinach, raw	0.1
	Peas, garden dry	0.2
	Cowpeas, dry	0.3
	Beans, navy, sprouted, cooked	0.3
	Corn, germ	0.3
Medium	Bean, common dry	0.6
	Leeks, freeze-dried, raw	0.7
	Wheat, germ	0.7
	Spirulina, dried	0.8
	Purslane	0.9
	Oat, germ	1.4
	Beachnuts	1.7
	Soybeans kernels, roasted	1.5
	Soybeans, green	3.2
High	Soybean oil	6.8
	Walnuts, Persian, English	6.8
	Wheat germ oil	6.8
	Butternuts	8.7
	Walnut oil	10.4
	Rapeseed oil (New Puritan Oil)	11.1

Source: Bulletin, US Department of Agriculture Provisional table on the content of omega-3 fatty acids and other fat components in selected foods (HNIS/PT-103).