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

0.02 g

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

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

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

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

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

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

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

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