Triacylglycerol equivalents Content of Vegetables
(Initial K)
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)
0.4 g
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.3 g
(per 430 g edible portion)
Kintoki (root without skin, raw)
0.1 g
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.1 g
(per 160 g edible portion)
Komatsuna (leaves, raw)
