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

• Summer cypress seed (seeds, boiled)
  
  0 mg
• Eggplant (fruit, raw)
  
  0 mg
• Eggplant (fruit, boiled)
  
  0 mg
• Eggplant Western type (fruit, raw)
  
  0 mg
• Eggplant Western type (fruit, fried)
  
  0 mg
• Bitter gourd (fruit, sauted)
  
  0 mg
• Carrot, regular (root with skin, raw)
  
  0 mg
• Carrot, regular (root with skin, boiled)
  
  0 mg
• Kintoki (root with skin, raw)
  
  0 mg
• Kintoki (root with skin, boiled)
  
  0 mg
• Kintoki (root without skin, raw)
  
  0 mg
• Kintoki (root without skin, boiled)
  
  0 mg
• Garlic (bulb, raw)
  
  0 mg
• Ha-negi (leaves, 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
• Spinach (leaves, raw)
  
  0 mg