Linoleic acid Content of Vegetables
(41 - 50)
36 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
6 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
51 mg
(per 220 g edible portion)
Tomato (fruit, raw)
48 mg
(per 200 g edible portion)
Onion (bulb, boiled)
48 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
45 mg
(per 200 g edible portion)
Onion (bulb, raw)
37 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
30 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
43 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
14 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
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