Vegetables Low in Icosapentaenoic acid (21st - 40th) (per 100 g edible portion)
-
Garland chrysanthemum (leaves, boiled)
0 mg
-
Celery (petiole, raw)
0 mg
-
Broad bean (immature beans, raw)
0 mg
-
Broad bean (immature beans, boiled)
0 mg
-
Daikon, Japanese radish (leaves, raw)
0 mg
-
Daikon, Japanese radish (leaves, boiled)
0 mg
-
Daikon, Japanese radish (root with skin, raw)
0 mg
-
Tsumamina (leaves, raw)
0 mg
-
Onion (bulb, raw)
0 mg
-
Onion (bulb, leached in water)
0 mg
-
Onion (bulb, boiled)
0 mg
-
Red pepper (leaves and fruits, sauteed)
0 mg
-
Sweet corn (immature kernels, raw)
0 mg
-
Sweet corn (immature kernels, boiled)
0 mg
-
Sweet corn (immature kernels on cob, frozen)
0 mg
-
Sweet corn (immature kernels, frozen)
0 mg
-
Tomato (fruit, raw)
0 mg
-
Cherry tomato (fruit, raw)
0 mg
-
Tomato, Canned product (whole)
0 mg
-
Tomatoes Canned products (juice)
0 mg