Vegetables Low in α-Linolenic acid (per 100 g edible portion)

• Onion (bulb, raw)
  
  1 mg
• Onion (bulb, leached in water)
  
  1 mg
• Onion (bulb, boiled)
  
  1 mg
• Eggplant (fruit, raw)
  
  1 mg
• Eggplant (fruit, boiled)
  
  1 mg
• Eggplant Western type (fruit, raw)
  
  1 mg
• Tomato (fruit, raw)
  
  3 mg
• Cherry tomato (fruit, raw)
  
  3 mg
• Tomatoes Canned products (juice)
  
  3 mg
• East Indian lotus root (rhizome, raw)
  
  3 mg
• East Indian lotus root (rhizome, boiled)
  
  3 mg
• Broad bean (immature beans, raw)
  
  4 mg
• Broad bean (immature beans, boiled)
  
  4 mg
• Carrot, regular (root with skin, raw)
  
  4 mg
• Carrot, regular (root with skin, boiled)
  
  4 mg
• Celery (petiole, raw)
  
  5 mg
• Kintoki (root with skin, raw)
  
  5 mg
• Manchurian wild rice (stem, raw)
  
  5 mg
• Green pea (boiled)
  
  6 mg
• Kintoki (root with skin, boiled)
  
  6 mg