Lipid Content of Vegetables (Initial R)

0 g

(per 12 g edible portion)
Radish (root, raw)
0.7 g

(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.7 g

(per 180 g edible portion)
Rape (stems and leaves, raw)
0.3 g

(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.2 g

(per 265 g edible portion)
Red cabbage (head, raw)
0.6 g

(per 350 g edible portion)
Red chicory (leaves, raw)
0.2 g

(per 180 g edible portion)
Red onion (bulb, raw)
0.4 g

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

(per 42 g edible portion)
Red pepper (fruit, raw)
-

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

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