Vegetables Low in Arachidic acid (1st - 20th) (per 100 g edible portion)

• Pumpkin, Japan (fruit, raw)
  
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• Pumpkin, Japan (fruit, boiled)
  
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• Red cabbage (head, raw)
  
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• Cucumber (fruit, raw)
  
  Tr
• Cucumber, Pickle (nukamiso-zuke)
  
  Tr
• Komatsuna (leaves, raw)
  
  Tr
• Komatsuna (leaves, boiled)
  
  Tr
• Celery (petiole, raw)
  
  Tr
• Daikon, Japanese radish (leaves, raw)
  
  Tr
• Daikon, Japanese radish (leaves, boiled)
  
  Tr
• Daikon, Japanese radish (root with skin, raw)
  
  Tr
• Onion (bulb, raw)
  
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• Onion (bulb, leached in water)
  
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• Onion (bulb, boiled)
  
  Tr
• Tomato (fruit, raw)
  
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• Cherry tomato (fruit, raw)
  
  Tr
• Tomatoes Canned products (juice)
  
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• Carrot, regular (root with skin, raw)
  
  Tr
• Carrot, regular (root with skin, boiled)
  
  Tr
• Kintoki (root with skin, raw)
  
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