Vegetables Low in Henicosapentaenoic acid (1st - 20th) (per 100 g edible portion)

• Edamame (raw)
  
  0 mg
• Edamame (boiled)
  
  0 mg
• Edamame (frozen)
  
  0 mg
• Green pea (frozen)
  
  0 mg
• Kale (leaves, raw)
  
  0 mg
• Sweet pepper (fruit, sauted)
  
  0 mg
• Tsumamina (leaves, raw)
  
  0 mg
• Red pepper (leaves and fruits, sauteed)
  
  0 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0 mg
• Sweet corn (immature kernels, frozen)
  
  0 mg
• Red chicory (leaves, raw)
  
  0 mg
• Summer cypress seed (seeds, boiled)
  
  0 mg
• Eggplant Western type (fruit, fried)
  
  0 mg
• Bitter gourd (fruit, sauted)
  
  0 mg
• Kintoki (root with skin, raw)
  
  0 mg
• Kintoki (root with skin, boiled)
  
  0 mg
• Kintoki (root without skin, raw)
  
  0 mg
• Kintoki (root without skin, boiled)
  
  0 mg
• Green sweet pepper (fruit, sauted)
  
  0 mg
• Red sweet pepper (fruit, sauted)
  
  0 mg