Icosenoic acid Content of Vegetables
215 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
13 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
42 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
32 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
8 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
42 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
8 mg
(per 80 g edible portion)
Edamame (frozen)
2 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
2 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
3 mg
(per 40 g edible portion)
Edamame (boiled)
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