Vegetables Low in Behenic acid (21st - 40th) (per 100 g edible portion)

• Carrot, regular (root with skin, raw)
  
  Tr
• Carrot, regular (root with skin, boiled)
  
  Tr
• Kintoki (root with skin, raw)
  
  Tr
• Kintoki (root with skin, boiled)
  
  Tr
• Kintoki (root without skin, raw)
  
  Tr
• Kintoki (root without skin, boiled)
  
  Tr
• Chinese cabbage (head, raw)
  
  Tr
• Chinese cabbage (head, boiled)
  
  Tr
• Chinese cabbage (salted pickles)
  
  Tr
• East Indian lotus root (rhizome, raw)
  
  Tr
• East Indian lotus root (rhizome, boiled)
  
  Tr
• Green pea (raw)
  
  1 mg
• Green pea (boiled)
  
  1 mg
• Green pea (frozen)
  
  1 mg
• Cabbage (head, raw)
  
  1 mg
• Cabbage (head, boiled)
  
  1 mg
• Garland chrysanthemum (leaves, raw)
  
  1 mg
• Garland chrysanthemum (leaves, boiled)
  
  1 mg
• Celery (petiole, raw)
  
  1 mg
• Tsumamina (leaves, raw)
  
  1 mg