Behenic acid Content of Vegetables
109 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
10 mg
(per 80 g edible portion)
Edamame (frozen)
7 mg
(per 50 g edible portion)
Edamame (raw)
5 mg
(per 40 g edible portion)
Edamame (boiled)
7 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
20 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
16 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
4 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
20 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
5 mg
(per 55 g edible portion)
Garlic (bulb, raw)
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