Foods Low in Icosadienoic acid (201st - 220th) (per 100 g edible portion)

• 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
• Eggplant (fruit, boiled)
  
  0 mg
• Eggplant Western type (fruit, raw)
  
  0 mg
• Eggplant Western type (fruit, fried)
  
  0 mg
• Bitter gourd (fruit, sauted)
  
  0 mg
• Carrot, regular (root with skin, raw)
  
  0 mg
• Carrot, regular (root with skin, boiled)
  
  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
• Garlic (bulb, raw)
  
  0 mg
• Chinese cabbage (head, raw)
  
  0 mg
• Chinese cabbage (head, boiled)
  
  0 mg
• Chinese cabbage (salted pickles)
  
  0 mg
• Red sweet pepper (fruit, sauted)
  
  0 mg