Fatty acids (n-3 Polyunsaturated) Content of Vegetables (21 - 30)

0.04 g

(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.02 g

(per 55 g edible portion)
Garlic (bulb, raw)
0.04 g

(per 160 g edible portion)
Komatsuna (leaves, boiled)
-

(per 10 g edible portion)
Green pea (frozen)
0.01 g

(per 30 g edible portion)
Chinese cabbage (salted pickles)
0.38 g

(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.39 g

(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.06 g

(per 350 g edible portion)
Red chicory (leaves, raw)
-

(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.02 g

(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)

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