Vegetables High in Arachidic acid (per 100 g edible portion)

• Eggplant Western type (fruit, fried)
  
  80 mg
• Red pepper (leaves and fruits, sauteed)
  
  22 mg
• Summer cypress seed (seeds, boiled)
  
  21 mg
• Green sweet pepper (fruit, sauted)
  
  20 mg
• Yellow sweet pepper (fruit, sauted)
  
  19 mg
• Red sweet pepper (fruit, sauted)
  
  19 mg
• Edamame (boiled)
  
  19 mg
• Edamame (frozen)
  
  18 mg
• Edamame (raw)
  
  18 mg
• Bitter gourd (fruit, sauted)
  
  15 mg
• Sweet pepper (fruit, sauted)
  
  14 mg
• Sweet corn (immature kernels on cob, frozen)
  
  8 mg
• Sweet corn (immature kernels, boiled)
  
  7 mg
• Sweet corn (immature kernels, raw)
  
  7 mg
• Soybean sprout (boiled)
  
  5 mg
• Sweet corn (immature kernels, frozen)
  
  5 mg
• Soybean sprout (raw)
  
  4 mg
• Garlic (bulb, raw)
  
  4 mg
• Green pea (frozen)
  
  2 mg
• Rocket salad (leaves, raw)
  
  1 mg