Linoleic acid Content of Vegetables
(Initial G)
69 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
39 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
187 mg
(per 55 g edible portion)
Garlic (bulb, raw)
4 mg
(per 10 g edible portion)
Green pea (boiled)
18 mg
(per 10 g edible portion)
Green pea (frozen)
3 mg
(per 5 g edible portion)
Green pea (raw)
9 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
420 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
