Vegetables High in Stearic acid (1st - 20th) (per 100 g edible portion)

• Eggplant Western type (fruit, fried)
  
  510 mg
• Edamame (boiled)
  
  190 mg
• Edamame (frozen)
  
  180 mg
• Edamame (raw)
  
  180 mg
• Red pepper (leaves and fruits, sauteed)
  
  140 mg
• Green sweet pepper (fruit, sauted)
  
  130 mg
• Yellow sweet pepper (fruit, sauted)
  
  120 mg
• Red sweet pepper (fruit, sauted)
  
  120 mg
• Bitter gourd (fruit, sauted)
  
  95 mg
• Sweet pepper (fruit, sauted)
  
  86 mg
• Summer cypress seed (seeds, boiled)
  
  53 mg
• Soybean sprout (boiled)
  
  48 mg
• Soybean sprout (raw)
  
  45 mg
• Sweet corn (immature kernels on cob, frozen)
  
  44 mg
• Sweet corn (immature kernels, boiled)
  
  36 mg
• Sweet corn (immature kernels, raw)
  
  36 mg
• Sweet corn (immature kernels, frozen)
  
  26 mg
• Green pea (frozen)
  
  11 mg
• Eggplant Western type (fruit, raw)
  
  8 mg
• Eggplant (fruit, boiled)
  
  8 mg