Vegetables Low in Tetracosenoic acid (21st - 25th) (per 100 g edible portion)

• Green sweet pepper (fruit, sauted)
  
  3 mg
• Red sweet pepper (fruit, sauted)
  
  3 mg
• Yellow sweet pepper (fruit, sauted)
  
  3 mg
• Red pepper (leaves and fruits, sauteed)
  
  4 mg
• Eggplant Western type (fruit, fried)
  
  13 mg