The amount of Vegetables that contain 0.9 g of Fatty acids (n-3 Polyunsaturated)

• 

  2.24 g

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 0.4
• 

  0.11 g

  (per 40 g edible portion)

  Edamame (boiled)
  × 8.2
• 

  0.14 g

  (per 50 g edible portion)

  Edamame (raw)
  × 6.4
• 

  0.2 g

  (per 80 g edible portion)

  Edamame (frozen)
  × 4.5
• 

  0.14 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 6.4
• 

  0.09 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 10
• 

  0.43 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 2.1
• 

  0.34 g

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 2.6
• 

  0.44 g

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 2
• 

  0.02 g

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 45