Arachidic acid Content of Vegetables
(21 - 30)
0 mg
(per 10 g edible portion)
Mukago (raw)
3 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
2 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
2 mg
(per 250 g edible portion)
Spinach (leaves, raw)
-
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
2 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
2 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
1 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
3 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
1 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
<
1
2
3
…
7
>
