Fatty acids (n-3 Polyunsaturated) Content of Vegetables (1 - 10)

2.24 g

(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.11 g

(per 40 g edible portion)
Edamame (boiled)
0.14 g

(per 50 g edible portion)
Edamame (raw)
0.2 g

(per 80 g edible portion)
Edamame (frozen)
0.14 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0.09 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.43 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.34 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.44 g

(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.02 g

(per 12 g edible portion)
Sweet pepper (fruit, sauted)

< 1 … 7 >