Oleic acid Content of Vegetables
(21 - 30)
16 mg
(per 55 g edible portion)
Garlic (bulb, raw)
1 mg
(per 5 g edible portion)
Green pea (raw)
15 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
36 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
2 mg
(per 10 g edible portion)
Green pea (boiled)
1 mg
(per 10 g edible portion)
Mukago (raw)
27 mg
(per 250 g edible portion)
Spinach (leaves, raw)
2 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
2 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
12 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
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