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

• Green pea (frozen)
  
  0 mg
• Red cabbage (head, raw)
  
  0 mg
• Kale (leaves, raw)
  
  0 mg
• Komatsuna (leaves, raw)
  
  0 mg
• Komatsuna (leaves, boiled)
  
  0 mg
• Sweet pepper (fruit, sauted)
  
  0 mg
• Celery (petiole, raw)
  
  0 mg
• Broad bean (immature beans, raw)
  
  0 mg
• Broad bean (immature beans, boiled)
  
  0 mg
• Daikon, Japanese radish (leaves, raw)
  
  0 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0 mg
• Daikon, Japanese radish (root with skin, 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
• Tomato (fruit, raw)
  
  0 mg
• Cherry tomato (fruit, raw)
  
  0 mg
• Tomato, Canned product (whole)
  
  0 mg
• Tomatoes Canned products (juice)
  
  0 mg
• Eggplant (fruit, raw)
  
  0 mg