Stearic acid Content of Vegetables (21 - 30)

12 mg

(per 160 g edible portion)
Eggplant (fruit, raw)
-

(per 5 g edible portion)
Green pea (raw)
5 mg

(per 90 g edible portion)
Tomato, Canned product (whole)
90 mg

(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
59 mg

(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
-

(per 10 g edible portion)
Rocket salad (leaves, raw)
1 mg

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
2 mg

(per 55 g edible portion)
Garlic (bulb, raw)
-

(per 10 g edible portion)
Green pea (boiled)
5 mg

(per 150 g edible portion)
Tomatoes Canned products (juice)

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