Oleic acid Content of Vegetables
(Initial G)
3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
1 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
16 mg
(per 55 g edible portion)
Garlic (bulb, raw)
2 mg
(per 10 g edible portion)
Green pea (boiled)
7 mg
(per 10 g edible portion)
Green pea (frozen)
1 mg
(per 5 g edible portion)
Green pea (raw)
1 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
480 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
