Fatty acids (n-3 Polyunsaturated) Content of Vegetables (41 - 50)

0 g

(per 10 g edible portion)
Mukago (raw)
-

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.04 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.03 g

(per 430 g edible portion)
Kintoki (root without skin, raw)
0.04 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.01 g

(per 90 g edible portion)
Tomato, Canned product (whole)
0.03 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.01 g

(per 120 g edible portion)
Cucumber (fruit, raw)
0.02 g

(per 265 g edible portion)
Red cabbage (head, raw)
0.17 g

(per 1700 g edible portion)
Cabbage (head, boiled)

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