Icosadienoic acid Content of Vegetables
(51 - 60)
0 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0 mg
(per 200 g edible portion)
Onion (bulb, raw)
0 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
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