Vegetables High in Lipid (41st - 60th) (per 100 g edible portion)

• Garland chrysanthemum (leaves, boiled)
  
  0.5 g
• Domiao (stems and leaves, raw)
  
  0.5 g
• Rocket salad (leaves, raw)
  
  0.4 g
• Tossa jute (stems and leaves, boiled)
  
  0.4 g
• Spinach (leaves, raw)
  
  0.4 g
• Broccoli (inflorescence, boiled)
  
  0.4 g
• Kintoki (root without skin, boiled)
  
  0.4 g
• Rape (stems and leaves, boiled)
  
  0.4 g
• Rape (stems and leaves, raw)
  
  0.4 g
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.4 g
• Zuiki (dried zuiki, raw)
  
  0.4 g
• Ginger (pickles)
  
  0.4 g
• Kale (leaves, raw)
  
  0.4 g
• Qin cai (stems and leaves, boiled)
  
  0.4 g
• Qin cai (stems and leaves, raw)
  
  0.4 g
• Cucumber, Pickle (pickled in soy sauce)
  
  0.4 g
• Green pea (canned in brine)
  
  0.4 g
• Green pea (raw)
  
  0.4 g
• Mugwort (leaves, raw)
  
  0.3 g
• Horseradish (rhizome, raw)
  
  0.3 g