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{| class="wikitable"
|+'''Table 2.''' ALA content as the percentage of the whole food.
|-
!|Common name||[[Linnaean name]]||% ALA
|-
|linseed ||''[[Flax|Linum usitatissimum]]''||18.1
|-
|hempseed ||''[[Cannabis sativa]]''||8.7
|-
|butternut ||''[[Juglans cinerea]]'' ||8.7
|-
|Persian walnut ||''[[Juglans regia]]'' ||6.3
|-
|pecan ||''[[Pecan|Carya illinoinensis]]'' ||0.6
|-
|[[hazelnut]]||''[[Corylus avellana]]'' ||0.1
|}
Linseed (or flaxseed) (''Linum usitatissimum'') and its oil are perhaps the most widely available [[botanical]] source of the omega−3 fatty acid ALA. [[Linseed oil|Flaxseed oil]] consists of approximately 55% ALA, which makes it six times richer than most fish oils in omega−3 fatty acids. A portion of this is converted by the body to EPA and DHA, though the actual converted percentage may differ between men and women.
Table 2. ALA content as the percentage of the whole food.
Common name Linnaean name % ALA
linseed Linum usitatissimum 18.1
hempseed Cannabis sativa 8.7
butternut Juglans cinerea 8.7
Persian walnut Juglans regia 6.3
pecan Carya illinoinensis 0.6
hazelnut Corylus avellana 0.1

Linseed (or flaxseed) (Linum usitatissimum) and its oil are perhaps the most widely available botanical source of the omega−3 fatty acid ALA. Flaxseed oil consists of approximately 55% ALA, which makes it six times richer than most fish oils in omega−3 fatty acids. A portion of this is converted by the body to EPA and DHA, though the actual converted percentage may differ between men and women.

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