Oleic acid Content of Vegetables
(Initial K)
9 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
7 mg
(per 430 g edible portion)
Kintoki (root with skin, 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)
1 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
4 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
