Vegetables Low in Fatty acids (Saturated) (21st - 40th) (per 100 g edible portion)

• East Indian lotus root (rhizome, raw)
  
  0.01 g
• East Indian lotus root (rhizome, boiled)
  
  0.01 g
• Green pea (boiled)
  
  0.02 g
• Cabbage (head, raw)
  
  0.02 g
• Cabbage (head, boiled)
  
  0.02 g
• Komatsuna (leaves, raw)
  
  0.02 g
• Garland chrysanthemum (leaves, raw)
  
  0.02 g
• Celery (petiole, raw)
  
  0.02 g
• Tomato (fruit, raw)
  
  0.02 g
• Cherry tomato (fruit, raw)
  
  0.02 g
• Tomatoes Canned products (juice)
  
  0.02 g
• Red chicory (leaves, raw)
  
  0.02 g
• Kintoki (root with skin, boiled)
  
  0.02 g
• Kintoki (root without skin, raw)
  
  0.02 g
• Kintoki (root without skin, boiled)
  
  0.02 g
• Green sweet pepper (fruit, raw)
  
  0.02 g
• Spinach (leaves, frozen)
  
  0.02 g
• Cos lettuce (leaves, raw)
  
  0.02 g
• Kale (leaves, raw)
  
  0.03 g
• Broad bean (immature beans, raw)
  
  0.03 g