Vegetables High in Tetracosenoic acid (per 100 g edible portion)

• Eggplant Western type (fruit, fried)
  
  13 mg
• Red pepper (leaves and fruits, sauteed)
  
  4 mg
• Yellow sweet pepper (fruit, sauted)
  
  3 mg
• Red sweet pepper (fruit, sauted)
  
  3 mg
• Green sweet pepper (fruit, sauted)
  
  3 mg
• Summer cypress seed (seeds, boiled)
  
  3 mg
• Bitter gourd (fruit, sauted)
  
  2 mg
• Sweet pepper (fruit, sauted)
  
  2 mg
• Rocket salad (leaves, raw)
  
  1 mg
• Tsumamina (leaves, raw)
  
  1 mg