Oleic acid Content of Vegetables
(Initial D)
2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
1 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
32 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
