Stearic acid Content of Vegetables
(61 - 70)
1 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
1 mg
(per 120 g edible portion)
Celery (petiole, raw)
1 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
1 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
3 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
2 mg
(per 265 g edible portion)
Red cabbage (head, raw)
Tr
(per 200 g edible portion)
Onion (bulb, boiled)
Tr
(per 200 g edible portion)
Onion (bulb, leached in water)
Tr
(per 200 g edible portion)
Onion (bulb, raw)
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