Lipid Content of Vegetables (121 - 130)

0.1 g

(per 25 g edible portion)
Kanpyo (raw)
0.3 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
-

(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
0.1 g

(per 30 g edible portion)
Okra (pods, raw)
0.5 g

(per 260 g edible portion)
Osaka-shirona (leaves, raw)
-

(per 10 g edible portion)
Green pea (boiled)
-

(per 5 g edible portion)
Sayaendo (immature pods, boiled)
0 g

(per 5 g edible portion)
Sayaendo (immature pods, raw)
0.3 g

(per 162 g edible portion)
Endive (leaves, raw)
-

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)

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