Lipid Content of Vegetables (Initial C)

3.4 g

(per 1700 g edible portion)
Cabbage (head, boiled)
2.9 g

(per 1700 g edible portion)
Cabbage (head, raw)
0.2 g

(per 150 g edible portion)
Carrot, regular (juice, canned)
-

(per 10 g edible portion)
Carrot, regular (root, frozen)
0.1 g

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.1 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.1 g

(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.1 g

(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.7 g

(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
0.3 g

(per 660 g edible portion)
Cauliflower (inflorescence, raw)

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