Fatty acids (Polyunsaturated) Content of Vegetables (61 - 70)

0.03 g

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

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.34 g

(per 1700 g edible portion)
Cabbage (head, boiled)
0.29 g

(per 1700 g edible portion)
Cabbage (head, raw)
0.03 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.01 g

(per 120 g edible portion)
Cucumber (fruit, raw)
0.02 g

(per 265 g edible portion)
Red cabbage (head, raw)
Tr

(per 300 g edible portion)
Eggplant Western type (fruit, raw)
Tr

(per 160 g edible portion)
Eggplant (fruit, boiled)
Tr

(per 160 g edible portion)
Eggplant (fruit, raw)

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