Fatty acids (Saturated) Content of Vegetables (Initial C) (1 - 10)

0.34 g

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

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

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.01 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.02 g

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

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

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

(per 2100 g edible portion)
Chinese cabbage (head, raw)
-

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

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

< 1 2 >