Arachidic acid Content of Vegetables
(Initial S)
3 mg
(per 50 g edible portion)
Soybean sprout (boiled)
2 mg
(per 50 g edible portion)
Soybean sprout (raw)
2 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
3 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
2 mg
(per 250 g edible portion)
Spinach (leaves, raw)
2 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
12 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
1 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
8 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
8 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
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