Pentadecanoic acid Content of Vegetables
(11 - 20)
-
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
1 mg
(per 120 g edible portion)
Celery (petiole, raw)
-
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
-
(per 10 g edible portion)
Green pea (frozen)
Tr
(per 10 g edible portion)
Rocket salad (leaves, raw)
Tr
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
Tr
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
Tr
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
Tr
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
Tr
(per 50 g edible portion)
Soybean sprout (boiled)
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