Fatty acids (Total) Content of Vegetables (51 - 60)

0.11 g

(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.01 g

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

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

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

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

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

(per 200 g edible portion)
Onion (bulb, boiled)
0.08 g

(per 200 g edible portion)
Onion (bulb, leached in water)
0.08 g

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

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

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