Fatty acids (Total) Content of Vegetables (31 - 40)

0.1 g

(per 90 g edible portion)
Tomato, Canned product (whole)
0.14 g

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

(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.02 g

(per 25 g edible portion)
Broad bean (immature beans, raw)
0.07 g

(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.28 g

(per 430 g edible portion)
Kintoki (root without skin, raw)
0.01 g

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

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.3 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.2 g

(per 350 g edible portion)
Red chicory (leaves, raw)

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