Oleic acid Content of Vegetables
(Initial C)
119 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
101 mg
(per 1700 g edible portion)
Cabbage (head, raw)
1 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
1 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
1 mg
(per 120 g edible portion)
Celery (petiole, raw)
2 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
76 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
79 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
1 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
1 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
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