Lipid Content of Vegetables (21 - 30)

0.2 g

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.2 g

(per 25 g edible portion)
Parsley (leaves, raw)
0.2 g

(per 30 g edible portion)
Sugukina (pickles)
0.1 g

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

(per 10 g edible portion)
Basil (leaves, raw)
0.1 g

(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.1 g

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
-

(per 5 g edible portion)
Water pepper sprout (raw)
1.2 g

(per 250 g edible portion)
Spinach (leaves, boiled)
0.7 g

(per 290 g edible portion)
Broccoli (inflorescence, raw)

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