Good vegetarian sources of Omega 3 are flaxseed and flaxseed oil, canola oil, soybean oil, soybeans, walnuts, walnut oil, and purslane.
The fat in dark green, leafy vegetables is 80% omega-3; but due to the low overall fat content these foods usually don’t end up contributing a significant amount of omega-3’s to our diets
Vegetarian Journal September / October 2001 American Heart Association Calls for Eating Fish Twice Per Week - What’s a Vegetarian To Do? Quote:
Originally Posted by Joeschmoe  All fruits and vegetables have a significant amount if omega 3 fatty acids |
Can you give some sources for what you are saying?