Icosadienoic acid Content of Vegetables
(11 - 20)
Tr
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
Tr
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
Tr
(per 350 g edible portion)
Red chicory (leaves, raw)
Tr
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
Tr
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
Tr
(per 25 g edible portion)
Broad bean (immature beans, boiled)
Tr
(per 25 g edible portion)
Broad bean (immature beans, raw)
Tr
(per 120 g edible portion)
Celery (petiole, raw)
Tr
(per 160 g edible portion)
Komatsuna (leaves, boiled)
Tr
(per 160 g edible portion)
Komatsuna (leaves, raw)
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