Linoleic acid Content of Vegetables
(Initial E)
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)
460 mg
(per 40 g edible portion)
Edamame (boiled)
1120 mg
(per 80 g edible portion)
Edamame (frozen)
605 mg
(per 50 g edible portion)
Edamame (raw)
6 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
6 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
11310 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
8 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
