Potatoes and Starches Low in Icosadienoic acid (per 100 g edible portion)

• Sweet potatoe (tuberous root, raw)
  
  0 mg
• Sweet potatoe (tuberous root, steamed)
  
  0 mg
• Sweet potatoe (tuberous root, baked)
  
  0 mg
• Satoimo (corm, raw)
  
  0 mg
• Satoimo (corm, boiled)
  
  0 mg
• Potatoe (tuber, raw)
  
  0 mg
• Potatoe (tuber, steamed)
  
  0 mg
• Potatoe (tuber, boiled)
  
  0 mg
• Potatoe (fried potato)
  
  0 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  0 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  Tr
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  Tr