Vegetables High in Fatty acids (n-3 Polyunsaturated) (1st - 20th) (per 100 g edible portion)

• Eggplant Western type (fruit, fried)
  
  1.15 g
• Edamame (boiled)
  
  0.54 g
• Edamame (raw)
  
  0.52 g
• Edamame (frozen)
  
  0.5 g
• Red pepper (leaves and fruits, sauteed)
  
  0.33 g
• Green sweet pepper (fruit, sauted)
  
  0.29 g
• Yellow sweet pepper (fruit, sauted)
  
  0.28 g
• Red sweet pepper (fruit, sauted)
  
  0.28 g
• Bitter gourd (fruit, sauted)
  
  0.22 g
• Sweet pepper (fruit, sauted)
  
  0.2 g
• Spinach (leaves, boiled)
  
  0.15 g
• Summer cypress seed (seeds, boiled)
  
  0.15 g
• Soybean sprout (boiled)
  
  0.14 g
• Soybean sprout (raw)
  
  0.13 g
• Spinach (leaves, raw)
  
  0.12 g
• Garland chrysanthemum (leaves, boiled)
  
  0.12 g
• Garland chrysanthemum (leaves, raw)
  
  0.07 g
• Spinach (leaves, frozen)
  
  0.06 g
• Tsumamina (leaves, raw)
  
  0.06 g
• Komatsuna (leaves, raw)
  
  0.06 g