Lipid Content of Vegetables (241 - 250)

0.1 g

(per 140 g edible portion)
Turnip (leaves, boiled)
0.1 g

(per 140 g edible portion)
Turnip (leaves, raw)
-

(per 30 g edible portion)
Okra (pods, boiled)
0 g

(per 8 g edible portion)
Snap pea (immature pods, raw)
0.1 g

(per 173 g edible portion)
Yama-udo (stem, raw)
0.1 g

(per 190 g edible portion)
Udo (stem, raw)
-

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

(per 20 g edible portion)
Asparagus (canned in brine)
0.1 g

(per 95 g edible portion)
Asparagus (shoots, boiled)
-

(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)

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