Arachidic acid Content of Vegetables (31 - 40)

-

(per 25 g edible portion)
Broad bean (immature beans, boiled)
-

(per 25 g edible portion)
Broad bean (immature beans, raw)
2 mg

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
1 mg

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
17 mg

(per 1700 g edible portion)
Cabbage (head, boiled)
14 mg

(per 1700 g edible portion)
Cabbage (head, raw)
15 mg

(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
10 mg

(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
-

(per 10 g edible portion)
Green pea (boiled)
0 mg

(per 5 g edible portion)
Green pea (raw)

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