Icosadienoic acid Content of Potatoes and Starches
(Initial P)
0 mg
(per 80 g edible portion)
Potatoe (fried potato)
0 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
0 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
0 mg
(per 97 g edible portion)
Potatoe (tuber, steamed)
