Lipid Content of Vegetables

33.2 g

(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.4 g

(per 3 g edible portion)
Red pepper (fruit, dried)
3 g

(per 80 g edible portion)
Edamame (frozen)
1.7 g

(per 50 g edible portion)
Edamame (raw)
1.2 g

(per 40 g edible portion)
Edamame (boiled)
2.1 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
6.7 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
5.2 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
1.3 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.4 g

(per 10 g edible portion)
Summer cypress seed (seeds, boiled)

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