Oleic acid Content of Vegetables
(31 - 40)
2 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
17 mg
(per 220 g edible portion)
Tomato (fruit, raw)
119 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
101 mg
(per 1700 g edible portion)
Cabbage (head, raw)
12 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
10 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
15 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
-
(per 10 g edible portion)
Rocket salad (leaves, raw)
1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
76 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
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