Palmitic acid Content of Vegetables
(41 - 50)
20 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
255 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
217 mg
(per 1700 g edible portion)
Cabbage (head, raw)
39 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
10 mg
(per 120 g edible portion)
Celery (petiole, raw)
18 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
3 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
26 mg
(per 220 g edible portion)
Tomato (fruit, raw)
115 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
75 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
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