The amount of Vegetables that contain 2 g of Fatty acids (n-3 Polyunsaturated) (21 - 30)

• 

  0.02 g

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 100
• 

  0.04 g

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 50
• 

  0.01 g

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 200
• 

  0.38 g

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 5.3
• 

  0.39 g

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 5.1
• 

  0.06 g

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 33.3
• 

  0.02 g

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 100
• 

  0.03 g

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 66.7
• 

  0.02 g

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 100
• 

  0.22 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 9.1