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

• Green sweet pepper (fruit, raw)
  
  2 mg
• Kale (leaves, raw)
  
  3 mg
• Komatsuna (leaves, raw)
  
  3 mg
• Daikon, Japanese radish (root with skin, raw)
  
  3 mg
• Onion (bulb, raw)
  
  3 mg
• Onion (bulb, leached in water)
  
  3 mg
• Onion (bulb, boiled)
  
  3 mg
• Red chicory (leaves, raw)
  
  3 mg
• Kintoki (root without skin, raw)
  
  3 mg
• Kintoki (root without skin, boiled)
  
  3 mg
• Red cabbage (head, raw)
  
  4 mg
• Chinese cabbage (head, raw)
  
  4 mg
• Chinese cabbage (head, boiled)
  
  4 mg
• Chinese cabbage (salted pickles)
  
  4 mg
• Rocket salad (leaves, raw)
  
  4 mg
• Ha-negi (leaves, raw)
  
  5 mg
• Tsumamina (leaves, raw)
  
  6 mg
• Spinach (leaves, frozen)
  
  6 mg
• East Indian lotus root (rhizome, raw)
  
  6 mg
• East Indian lotus root (rhizome, boiled)
  
  6 mg