Stearic acid Content of Vegetables
(Initial E)
2 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
2 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
38 mg
(per 40 g edible portion)
Edamame (boiled)
72 mg
(per 80 g edible portion)
Edamame (frozen)
50 mg
(per 50 g edible portion)
Edamame (raw)
13 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
12 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
995 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
17 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
