Pentadecanoic acid Content of Vegetables
(1 - 10)
8 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1 mg
(per 55 g edible portion)
Garlic (bulb, raw)
-
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
0 mg
(per 10 g edible portion)
Mukago (raw)
2 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
2 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
1 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
-
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
4 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
2 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
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