Open Access
Table 3
C18:3 n-3 content of different cooked meat products from the BBC path (mg ALA/100 g products).
| Products | ALA, mg/100g | ANC, % | |
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| Country pâté | 1487 | 74 | |
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| Knack sausage | 1371 | 68 | |
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| Dried cured sausage | 1322 | 66 | |
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| Liver mousse | 1146 | 57 | |
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| Sausage | 935 | 46 | |
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| Smoked streaky bacon | 935 | 46 | |
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| Dried garlic sausage | 780 | 39 | |
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| Raw ham | 543 | 27 | |
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| Chitterling sausage | 274 | 13 | |
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| Roast pork | 260 | 13 | |
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| Cooked ham | 99 | 5 | |
From Guillevic et al., 2009 and laboratory data.
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