Fatty acids (Total) Content of Vegetables (Initial C)

0.85 g

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

(per 1700 g edible portion)
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)
0.04 g

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

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

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

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

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

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

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