Fatty acids (n-6 Polyunsaturated) Content of Vegetables
(21 - 30)
-
(per 5 g edible portion)
Green pea (raw)
-
(per 10 g edible portion)
Mukago (raw)
0.17 g
(per 430 g edible portion)
Kintoki (root without skin, raw)
0.22 g
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.05 g
(per 90 g edible portion)
Tomato, Canned product (whole)
0.01 g
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.01 g
(per 25 g edible portion)
Broad bean (immature beans, raw)
0.08 g
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.1 g
(per 250 g edible portion)
Spinach (leaves, boiled)
0.09 g
(per 250 g edible portion)
Spinach (leaves, raw)
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