Palmitic acid Content of Vegetables
(61 - 70)
158 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
10 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
10 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
16 mg
(per 200 g edible portion)
Onion (bulb, boiled)
16 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
15 mg
(per 200 g edible portion)
Onion (bulb, raw)
6 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
6 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
10 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
12 mg
(per 265 g edible portion)
Red cabbage (head, raw)
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