Linoleic acid Content of Potatoes and Starches
2880 mg
(per 80 g edible portion)
Potatoe (fried potato)
716 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, boiled)
645 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
209 mg
(per 400 g edible portion)
Chinese yam, Yamatoimo (tuberous root, raw)
110 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
121 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
60 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
15 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
17 mg
(per 75 g edible portion)
Satoimo (corm, raw)
7 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
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