Oleic acid Content of Vegetables
(41 - 50)
79 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
10 mg
(per 265 g edible portion)
Red cabbage (head, raw)
13 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
10 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
8 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
6 mg
(per 200 g edible portion)
Onion (bulb, boiled)
6 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
6 mg
(per 200 g edible portion)
Onion (bulb, raw)
32 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
4 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
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