The amount of Vegetables that contain 9 g of Fatty acids (n-6 Polyunsaturated) (31 - 40)

• 

  0.01 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 900
• 

  0.11 g

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 81.8
• 

  0.04 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 225
• 

  0.04 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 225
• 

  0.08 g

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 113
• 

  0.02 g

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 450
• 

  0.04 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 225
• 

  0.04 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 225
• 

  0.03 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 300
• 

  0.02 g

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 450