Vegetables Low in Triacylglycerol equivalents (21st - 40th) (per 100 g edible portion)

• East Indian lotus root (rhizome, raw)
  
  Tr
• East Indian lotus root (rhizome, boiled)
  
  Tr
• Green pea (boiled)
  
  0.1 g
• Cabbage (head, raw)
  
  0.1 g
• Cabbage (head, boiled)
  
  0.1 g
• Kale (leaves, raw)
  
  0.1 g
• Komatsuna (leaves, raw)
  
  0.1 g
• Komatsuna (leaves, boiled)
  
  0.1 g
• Garland chrysanthemum (leaves, raw)
  
  0.1 g
• Celery (petiole, raw)
  
  0.1 g
• Broad bean (immature beans, raw)
  
  0.1 g
• Broad bean (immature beans, boiled)
  
  0.1 g
• Tsumamina (leaves, raw)
  
  0.1 g
• Tomato (fruit, raw)
  
  0.1 g
• Cherry tomato (fruit, raw)
  
  0.1 g
• Tomato, Canned product (whole)
  
  0.1 g
• Tomatoes Canned products (juice)
  
  0.1 g
• Red chicory (leaves, raw)
  
  0.1 g
• Kintoki (root with skin, raw)
  
  0.1 g
• Kintoki (root with skin, boiled)
  
  0.1 g