Heptadecanoic acid Content of Vegetables
(61 - 70)
0 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
0 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
0 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
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