Icosadienoic acid Content of Potatoes and Starches
Tr
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
Tr
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
0 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
0 mg
(per 80 g edible portion)
Potatoe (fried potato)
0 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
0 mg
(per 97 g edible portion)
Potatoe (tuber, steamed)
0 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
0 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
0 mg
(per 75 g edible portion)
Satoimo (corm, raw)
0 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
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