Triacylglycerol equivalents Content of Vegetables
(Initial G)
0.3 g
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.1 g
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.4 g
(per 55 g edible portion)
Garlic (bulb, raw)
-
(per 10 g edible portion)
Green pea (boiled)
-
(per 10 g edible portion)
Green pea (frozen)
-
(per 5 g edible portion)
Green pea (raw)
-
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
1.2 g
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
