Lauric acid Content of Vegetables
10 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
2 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
1 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
-
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
1 mg
(per 55 g edible portion)
Garlic (bulb, raw)
2 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
-
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
Tr
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
Tr
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
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