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

-

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

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

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

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.03 g

(per 160 g edible portion)
Komatsuna (leaves, raw)
0.34 g

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

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

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

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

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

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