Triacylglycerol equivalents Content of Vegetables

32.2 g

(per 300 g edible portion)
Eggplant Western type (fruit, fried)
2.9 g

(per 80 g edible portion)
Edamame (frozen)
1.2 g

(per 40 g edible portion)
Edamame (boiled)
1.6 g

(per 50 g edible portion)
Edamame (raw)
2 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
1.2 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
6.2 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
4.8 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
6.2 g

(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.3 g

(per 12 g edible portion)
Sweet pepper (fruit, sauted)

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