Vegetables High in Lipid (21st - 40th) (per 100 g edible portion)

• Sweet corn (immature kernels on cob, frozen)
  
  1.5 g
• Garlic (bulb, raw)
  
  1.3 g
• Bracken (young shoots, dried, raw)
  
  0.7 g
• Parsley (leaves, raw)
  
  0.7 g
• Sugukina (pickles)
  
  0.7 g
• Green pea (frozen)
  
  0.7 g
• Basil (leaves, raw)
  
  0.6 g
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.6 g
• Wasabi (wasabi-zuke)
  
  0.5 g
• Tossa jute (stems and leaves, raw)
  
  0.5 g
• Water pepper sprout (raw)
  
  0.5 g
• Spinach (leaves, boiled)
  
  0.5 g
• Broccoli (inflorescence, raw)
  
  0.5 g
• Hinona (pickles, sweetened)
  
  0.5 g
• Chinese chive (leaves, boiled)
  
  0.5 g
• Sweet corn, Canned product (whole kernel style)
  
  0.5 g
• Sweet corn, Canned product (cream style)
  
  0.5 g
• Bamboo shoot (shinachiku)
  
  0.5 g
• Kiriboshi-daikon
  
  0.5 g
• Kaiware-daikon (young stems and leaves, raw)
  
  0.5 g