Fatty acids (Total) Content of Vegetables (61 - 70)

0.03 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.03 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.38 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
0.25 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0.06 g

(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.05 g

(per 160 g edible portion)
Eggplant (fruit, boiled)
0.04 g

(per 160 g edible portion)
Eggplant (fruit, raw)
0.09 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.04 g

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

(per 265 g edible portion)
Red cabbage (head, raw)

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