Vegetables Low in Icosapentaenoic acid (per 100 g edible portion)
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Edamame (raw)
0 mg
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Edamame (boiled)
0 mg
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Edamame (frozen)
0 mg
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Green pea (raw)
0 mg
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Green pea (boiled)
0 mg
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Green pea (frozen)
0 mg
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Pumpkin, Japan (fruit, raw)
0 mg
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Pumpkin, Japan (fruit, boiled)
0 mg
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Pumpkin, Western (fruit, raw)
0 mg
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Pumpkin, Western (fruit, boiled)
0 mg
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Cabbage (head, raw)
0 mg
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Cabbage (head, boiled)
0 mg
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Red cabbage (head, raw)
0 mg
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Cucumber (fruit, raw)
0 mg
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Cucumber, Pickle (nukamiso-zuke)
0 mg
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Kale (leaves, raw)
0 mg
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Komatsuna (leaves, raw)
0 mg
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Komatsuna (leaves, boiled)
0 mg
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Sweet pepper (fruit, sauted)
0 mg
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Garland chrysanthemum (leaves, raw)
0 mg