Arachidonic acid Content of Vegetables
(41 - 50)
0 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
0 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
0 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0 mg
(per 200 g edible portion)
Onion (bulb, raw)
0 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
0 mg
(per 120 g edible portion)
Celery (petiole, raw)
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