Triacylglycerol equivalents Content of Vegetables (31 - 40)

0.4 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.3 g

(per 430 g edible portion)
Kintoki (root without skin, raw)
0.4 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.4 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
0.3 g

(per 350 g edible portion)
Red chicory (leaves, raw)
0.2 g

(per 150 g edible portion)
Tomatoes Canned products (juice)
0.1 g

(per 90 g edible portion)
Tomato, Canned product (whole)
-

(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.2 g

(per 220 g edible portion)
Tomato (fruit, raw)
-

(per 25 g edible portion)
Broad bean (immature beans, boiled)

< 1 … 4 … 7 >