Vegetables Low in α-Linolenic acid (21st - 40th) (per 100 g edible portion)

• Red cabbage (head, raw)
  
  7 mg
• Tomato, Canned product (whole)
  
  7 mg
• Kintoki (root without skin, raw)
  
  7 mg
• Cucumber (fruit, raw)
  
  8 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  8 mg
• Cabbage (head, raw)
  
  9 mg
• Cabbage (head, boiled)
  
  9 mg
• Kintoki (root without skin, boiled)
  
  9 mg
• Green sweet pepper (fruit, raw)
  
  10 mg
• Green pea (raw)
  
  12 mg
• Mukago (raw)
  
  13 mg
• Head lettuce, crisp type (head, raw)
  
  14 mg
• Sweet corn (immature kernels, raw)
  
  16 mg
• Sweet corn (immature kernels, boiled)
  
  16 mg
• Daikon, Japanese radish (root with skin, raw)
  
  18 mg
• Red chicory (leaves, raw)
  
  18 mg
• Pumpkin, Japan (fruit, raw)
  
  19 mg
• Pumpkin, Japan (fruit, boiled)
  
  19 mg
• Sweet corn (immature kernels, frozen)
  
  19 mg
• Sweet corn (immature kernels on cob, frozen)
  
  21 mg