The amount of Potatoes and Starches that contain 16000 mg of Linoleic acid (1 - 10)

• 

  2880 mg

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 5.6
• 

  716 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 22.3
• 

  645 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 24.8
• 

  209 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 76.6
• 

  110 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 145
• 

  121 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 132
• 

  60 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 267
• 

  15 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 1067
• 

  17 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 941
• 

  7 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 2286