Vegetables Low in Icosadienoic acid (41st - 60th) (per 100 g edible portion)

• Garlic (bulb, raw)
  
  0 mg
• Chinese cabbage (head, raw)
  
  0 mg
• Chinese cabbage (head, boiled)
  
  0 mg
• Chinese cabbage (salted pickles)
  
  0 mg
• Red sweet pepper (fruit, sauted)
  
  0 mg
• Yellow sweet pepper (fruit, sauted)
  
  0 mg
• Soybean sprout (raw)
  
  0 mg
• Soybean sprout (boiled)
  
  0 mg
• Green pea (frozen)
  
  Tr
• Pumpkin, Japan (fruit, raw)
  
  Tr
• Pumpkin, Japan (fruit, boiled)
  
  Tr
• Komatsuna (leaves, raw)
  
  Tr
• Komatsuna (leaves, boiled)
  
  Tr
• Celery (petiole, raw)
  
  Tr
• Broad bean (immature beans, raw)
  
  Tr
• Broad bean (immature beans, boiled)
  
  Tr
• Daikon, Japanese radish (leaves, raw)
  
  Tr
• Daikon, Japanese radish (leaves, boiled)
  
  Tr
• Tsumamina (leaves, raw)
  
  Tr
• Red chicory (leaves, raw)
  
  Tr