The amount of Vegetables that contain 4 g of Fatty acids (n-6 Polyunsaturated) (41 - 50)

• 

  0.05 g

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 80
• 

  0.03 g

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 133
• 

  0.04 g

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 100
• 

  0.04 g

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 100
• 

  0.04 g

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 100
• 

  0.04 g

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 100
• 

  0.03 g

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 133
• 

  0.11 g

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 36.4
• 

  0.01 g

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 400
• 

  0.02 g

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 200