The amount of Vegetables that contain 4 g of Fatty acids (n-6 Polyunsaturated) (21 - 30)

• 

  0.17 g

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 23.5
• 

  0.22 g

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 18.2
• 

  0.05 g

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 80
• 

  0.01 g

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 400
• 

  0.01 g

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 400
• 

  0.08 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 50
• 

  0.1 g

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 40
• 

  0.09 g

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 44.4
• 

  0.6 g

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 6.7
• 

  0.39 g

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 10.3