Vegetables High in Oleic acid (21st - 40th) (per 100 g edible portion)

• Garlic (bulb, raw)
  
  32 mg
• Green pea (raw)
  
  29 mg
• Tomato, Canned product (whole)
  
  17 mg
• Spinach (leaves, boiled)
  
  15 mg
• Green pea (boiled)
  
  15 mg
• Mukago (raw)
  
  12 mg
• Spinach (leaves, raw)
  
  12 mg
• Broad bean (immature beans, boiled)
  
  11 mg
• Broad bean (immature beans, raw)
  
  11 mg
• Tomatoes Canned products (juice)
  
  8 mg
• Cherry tomato (fruit, raw)
  
  8 mg
• Tomato (fruit, raw)
  
  8 mg
• Manchurian wild rice (stem, raw)
  
  7 mg
• Cabbage (head, boiled)
  
  7 mg
• Cabbage (head, raw)
  
  7 mg
• East Indian lotus root (rhizome, boiled)
  
  6 mg
• East Indian lotus root (rhizome, raw)
  
  6 mg
• Spinach (leaves, frozen)
  
  6 mg
• Tsumamina (leaves, raw)
  
  6 mg
• Ha-negi (leaves, raw)
  
  5 mg