Vegetables Low in Icosenoic acid (per 100 g edible portion)

• Kintoki (root without skin, boiled)
  
  0 mg
• Green sweet pepper (fruit, raw)
  
  0 mg
• Cos lettuce (leaves, raw)
  
  0 mg
• Cabbage (head, raw)
  
  Tr
• Cabbage (head, boiled)
  
  Tr
• Red cabbage (head, raw)
  
  Tr
• Cucumber (fruit, raw)
  
  Tr
• Cucumber, Pickle (nukamiso-zuke)
  
  Tr
• Komatsuna (leaves, raw)
  
  Tr
• Komatsuna (leaves, boiled)
  
  Tr
• Celery (petiole, raw)
  
  Tr
• Daikon, Japanese radish (root with skin, raw)
  
  Tr
• Tsumamina (leaves, raw)
  
  Tr
• Onion (bulb, raw)
  
  Tr
• Onion (bulb, leached in water)
  
  Tr
• Onion (bulb, boiled)
  
  Tr
• Tomato (fruit, raw)
  
  Tr
• Cherry tomato (fruit, raw)
  
  Tr
• Tomato, Canned product (whole)
  
  Tr
• Tomatoes Canned products (juice)
  
  Tr