Behenic acid Content of Vegetables
(31 - 40)
2 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
2 mg
(per 200 g edible portion)
Onion (bulb, raw)
1 mg
(per 120 g edible portion)
Celery (petiole, raw)
2 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
1 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
17 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
14 mg
(per 1700 g edible portion)
Cabbage (head, raw)
-
(per 10 g edible portion)
Green pea (frozen)
-
(per 10 g edible portion)
Green pea (boiled)
0 mg
(per 5 g edible portion)
Green pea (raw)
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