Vegetables Low in Oleic acid (1st - 20th) (per 100 g edible portion)

• Pumpkin, Japan (fruit, raw)
  
  1 mg
• Pumpkin, Japan (fruit, boiled)
  
  1 mg
• Cucumber (fruit, raw)
  
  1 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  1 mg
• Komatsuna (leaves, boiled)
  
  1 mg
• Garland chrysanthemum (leaves, raw)
  
  1 mg
• Celery (petiole, raw)
  
  1 mg
• Carrot, regular (root with skin, raw)
  
  1 mg
• Carrot, regular (root with skin, boiled)
  
  1 mg
• Head lettuce, crisp type (head, raw)
  
  1 mg
• Head lettuce, butter type (leaves, raw)
  
  1 mg
• Cos lettuce (leaves, raw)
  
  1 mg
• Garland chrysanthemum (leaves, boiled)
  
  2 mg
• Daikon, Japanese radish (leaves, raw)
  
  2 mg
• Daikon, Japanese radish (leaves, boiled)
  
  2 mg
• Eggplant (fruit, raw)
  
  2 mg
• Eggplant (fruit, boiled)
  
  2 mg
• Eggplant Western type (fruit, raw)
  
  2 mg
• Kintoki (root with skin, raw)
  
  2 mg
• Kintoki (root with skin, boiled)
  
  2 mg