Oleic acid Content of Vegetables
13260 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1000 mg
(per 80 g edible portion)
Edamame (frozen)
798 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
380 mg
(per 40 g edible portion)
Edamame (boiled)
523 mg
(per 50 g edible portion)
Edamame (raw)
2480 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
1920 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
480 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
2600 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
144 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
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