Palmitoleic acid Content of Vegetables
(51 - 60)
Tr
(per 25 g edible portion)
Cherry tomato (fruit, raw)
Tr
(per 220 g edible portion)
Tomato (fruit, raw)
Tr
(per 200 g edible portion)
Onion (bulb, boiled)
Tr
(per 200 g edible portion)
Onion (bulb, leached in water)
Tr
(per 200 g edible portion)
Onion (bulb, raw)
Tr
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
Tr
(per 25 g edible portion)
Broad bean (immature beans, boiled)
Tr
(per 25 g edible portion)
Broad bean (immature beans, raw)
Tr
(per 120 g edible portion)
Celery (petiole, raw)
Tr
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
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