Fatty acids (Total) Content of Vegetables
(Initial R)
0.07 g
(per 265 g edible portion)
Red cabbage (head, raw)
0.2 g
(per 350 g edible portion)
Red chicory (leaves, raw)
1.87 g
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
4.57 g
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.01 g
(per 10 g edible portion)
Rocket salad (leaves, raw)
