Oleic acid Content of Potatoes and Starches
(Initial S)
2 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
3 mg
(per 75 g edible portion)
Satoimo (corm, raw)
2 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
1 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
2 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
