Fatty acids (Polyunsaturated) Content of Vegetables (51 - 60)

0.06 g

(per 220 g edible portion)
Tomato (fruit, raw)
0.06 g

(per 200 g edible portion)
Onion (bulb, boiled)
0.06 g

(per 200 g edible portion)
Onion (bulb, leached in water)
0.06 g

(per 200 g edible portion)
Onion (bulb, raw)
0.02 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.02 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.02 g

(per 120 g edible portion)
Celery (petiole, raw)
0.29 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
0.19 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0.04 g

(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)

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