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

0.18 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
0.08 g

(per 150 g edible portion)
Tomatoes Canned products (juice)
0.01 g

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

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

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

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

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

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

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

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

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