Vegetables High in Triacylglycerol equivalents (1st - 20th) (per 100 g edible portion)

• Eggplant Western type (fruit, fried)
  
  16.5 g
• Edamame (frozen)
  
  7.2 g
• Edamame (boiled)
  
  5.8 g
• Edamame (raw)
  
  5.7 g
• Red pepper (leaves and fruits, sauteed)
  
  4.7 g
• Green sweet pepper (fruit, sauted)
  
  4.1 g
• Yellow sweet pepper (fruit, sauted)
  
  4 g
• Red sweet pepper (fruit, sauted)
  
  4 g
• Bitter gourd (fruit, sauted)
  
  3.1 g
• Sweet pepper (fruit, sauted)
  
  2.8 g
• Summer cypress seed (seeds, boiled)
  
  2.6 g
• Sweet corn (immature kernels on cob, frozen)
  
  1.4 g
• Soybean sprout (boiled)
  
  1.3 g
• Sweet corn (immature kernels, boiled)
  
  1.3 g
• Sweet corn (immature kernels, raw)
  
  1.3 g
• Soybean sprout (raw)
  
  1.2 g
• Sweet corn (immature kernels, frozen)
  
  1.1 g
• Garlic (bulb, raw)
  
  0.7 g
• Green pea (frozen)
  
  0.4 g
• Spinach (leaves, boiled)
  
  0.3 g