Linoleic acid Content of Vegetables
(61 - 70)
6 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
6 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
6 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
11 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
5 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
57 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
59 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
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