Stearic acid Content of Vegetables
(31 - 40)
1 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
6 mg
(per 220 g edible portion)
Tomato (fruit, raw)
51 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
43 mg
(per 1700 g edible portion)
Cabbage (head, raw)
5 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
5 mg
(per 250 g edible portion)
Spinach (leaves, raw)
-
(per 25 g edible portion)
Broad bean (immature beans, boiled)
-
(per 25 g edible portion)
Broad bean (immature beans, raw)
3 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
3 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
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