The amount of Vegetables that contain 4 g of Fatty acids (n-6 Polyunsaturated) (11 - 20)

• 

  0.12 g

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 33.3
• 

  0.34 g

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 11.8
• 

  0.31 g

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 12.9
• 

  0.58 g

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 6.9
• 

  0.89 g

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 4.5
• 

  0.64 g

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 6.3
• 

  0.05 g

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 80
• 

  0.19 g

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 21.1
• 

  0.02 g

  (per 10 g edible portion)

  Green pea (frozen)
  × 200
• 

  0.3 g

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 13.3