Lipid Content of Vegetables (11 - 20)

1.3 g

(per 42 g edible portion)
Red pepper (fruit, raw)
6.6 g

(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.4 g

(per 12 g edible portion)
Sweet pepper (fruit, sauted)
2.9 g

(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
2 g

(per 240 g edible portion)
Sweet corn (immature kernels, raw)
0.8 g

(per 50 g edible portion)
Soybean sprout (boiled)
0.7 g

(per 50 g edible portion)
Soybean sprout (raw)
0.2 g

(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
1.6 g

(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
0.7 g

(per 55 g edible portion)
Garlic (bulb, raw)

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