Vegetables Low in Fatty acids (n-3 Polyunsaturated) (21st - 40th) (per 100 g edible portion)

• Cabbage (head, raw)
  
  0.01 g
• Cabbage (head, boiled)
  
  0.01 g
• Red cabbage (head, raw)
  
  0.01 g
• Cucumber (fruit, raw)
  
  0.01 g
• Cucumber, Pickle (nukamiso-zuke)
  
  0.01 g
• Tomato, Canned product (whole)
  
  0.01 g
• Kintoki (root with skin, boiled)
  
  0.01 g
• Kintoki (root without skin, raw)
  
  0.01 g
• Kintoki (root without skin, boiled)
  
  0.01 g
• Green sweet pepper (fruit, raw)
  
  0.01 g
• Mukago (raw)
  
  0.01 g
• Head lettuce, crisp type (head, raw)
  
  0.01 g
• Pumpkin, Japan (fruit, raw)
  
  0.02 g
• Pumpkin, Japan (fruit, boiled)
  
  0.02 g
• Pumpkin, Western (fruit, raw)
  
  0.02 g
• Pumpkin, Western (fruit, boiled)
  
  0.02 g
• Daikon, Japanese radish (leaves, raw)
  
  0.02 g
• Daikon, Japanese radish (leaves, boiled)
  
  0.02 g
• Daikon, Japanese radish (root with skin, raw)
  
  0.02 g
• Sweet corn (immature kernels, raw)
  
  0.02 g