Fatty acids (Polyunsaturated) Content of Vegetables (41 - 50)

0.06 g

(per 160 g edible portion)
Komatsuna (leaves, boiled)
-

(per 10 g edible portion)
Green pea (boiled)
0.08 g

(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.01 g

(per 30 g edible portion)
Chinese cabbage (salted pickles)
0.57 g

(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.59 g

(per 2100 g edible portion)
Chinese cabbage (head, 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)
0.05 g

(per 150 g edible portion)
Tomatoes Canned products (juice)
0.01 g

(per 25 g edible portion)
Cherry tomato (fruit, raw)

< 1 … 5 6 7 >