Fatty acids (n-6 Polyunsaturated) Content of Vegetables
(31 - 40)
0.6 g
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
0.39 g
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
0.01 g
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.11 g
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.04 g
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.04 g
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.08 g
(per 350 g edible portion)
Red chicory (leaves, raw)
0.02 g
(per 120 g edible portion)
Celery (petiole, raw)
0.04 g
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
-
(per 10 g edible portion)
Green pea (boiled)
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