Arachidic acid Content of Vegetables
(11 - 20)
2 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
8 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
12 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
8 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
3 mg
(per 50 g edible portion)
Soybean sprout (boiled)
1 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
2 mg
(per 50 g edible portion)
Soybean sprout (raw)
2 mg
(per 55 g edible portion)
Garlic (bulb, raw)
-
(per 10 g edible portion)
Green pea (frozen)
0 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
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