Linoleic acid Content of Potatoes and Starches
(Initial S)
15 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
17 mg
(per 75 g edible portion)
Satoimo (corm, raw)
110 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
60 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
121 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
