Arachidic acid Content of Vegetables
(1 - 10)
156 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
9 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
2 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
6 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
29 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
23 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
4 mg
(per 40 g edible portion)
Edamame (boiled)
7 mg
(per 80 g edible portion)
Edamame (frozen)
5 mg
(per 50 g edible portion)
Edamame (raw)
30 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
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