Vegetables Low in Docosenoic acid (1st - 20th) (per 100 g edible portion)

• Edamame (raw)
  
  0 mg
• Edamame (boiled)
  
  0 mg
• Edamame (frozen)
  
  0 mg
• Pumpkin, Japan (fruit, raw)
  
  0 mg
• Pumpkin, Japan (fruit, boiled)
  
  0 mg
• Pumpkin, Western (fruit, raw)
  
  0 mg
• Pumpkin, Western (fruit, boiled)
  
  0 mg
• Red cabbage (head, raw)
  
  0 mg
• Garland chrysanthemum (leaves, raw)
  
  0 mg
• Garland chrysanthemum (leaves, boiled)
  
  0 mg
• Daikon, Japanese radish (leaves, raw)
  
  0 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0 mg
• Onion (bulb, raw)
  
  0 mg
• Onion (bulb, leached in water)
  
  0 mg
• Onion (bulb, boiled)
  
  0 mg
• Sweet corn (immature kernels, raw)
  
  0 mg
• Sweet corn (immature kernels, boiled)
  
  0 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0 mg
• Sweet corn (immature kernels, frozen)
  
  0 mg