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

• Red cabbage (head, raw)
  
  5 mg
• Komatsuna (leaves, boiled)
  
  7 mg
• Daikon, Japanese radish (leaves, raw)
  
  8 mg
• Daikon, Japanese radish (leaves, boiled)
  
  8 mg
• Onion (bulb, raw)
  
  8 mg
• Onion (bulb, leached in water)
  
  8 mg
• Onion (bulb, boiled)
  
  8 mg
• Carrot, regular (root with skin, raw)
  
  8 mg
• Carrot, regular (root with skin, boiled)
  
  8 mg
• Chinese cabbage (head, raw)
  
  8 mg
• Chinese cabbage (head, boiled)
  
  8 mg
• Chinese cabbage (salted pickles)
  
  8 mg
• Head lettuce, crisp type (head, raw)
  
  9 mg
• Cucumber (fruit, raw)
  
  10 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  10 mg
• Head lettuce, butter type (leaves, raw)
  
  10 mg
• East Indian lotus root (rhizome, raw)
  
  10 mg
• East Indian lotus root (rhizome, boiled)
  
  10 mg
• Daikon, Japanese radish (root with skin, raw)
  
  11 mg
• Kintoki (root with skin, raw)
  
  11 mg