Stearic acid Content of Vegetables
(51 - 60)
20 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
4 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
3 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
4 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
4 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
1 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
1 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
3 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
11 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
1 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
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