Vegetables Low in Heptadecanoic acid (21st - 40th) (per 100 g edible portion)

• Cucumber, Pickle (nukamiso-zuke)
  
  Tr
• Kale (leaves, raw)
  
  Tr
• Garland chrysanthemum (leaves, raw)
  
  Tr
• Garland chrysanthemum (leaves, boiled)
  
  Tr
• Celery (petiole, raw)
  
  Tr
• Broad bean (immature beans, raw)
  
  Tr
• Broad bean (immature beans, boiled)
  
  Tr
• Daikon, Japanese radish (leaves, raw)
  
  Tr
• Daikon, Japanese radish (leaves, boiled)
  
  Tr
• Daikon, Japanese radish (root with skin, raw)
  
  Tr
• Tsumamina (leaves, raw)
  
  Tr
• Onion (bulb, raw)
  
  Tr
• Onion (bulb, leached in water)
  
  Tr
• Onion (bulb, boiled)
  
  Tr
• Tomato (fruit, raw)
  
  Tr
• Cherry tomato (fruit, raw)
  
  Tr
• Tomato, Canned product (whole)
  
  Tr
• Tomatoes Canned products (juice)
  
  Tr
• Red chicory (leaves, raw)
  
  Tr
• Eggplant (fruit, raw)
  
  Tr