Linoleic acid (18:2) in Fruits and Vegetables

List of fruits and vegetables with a high linoleic acid (18:2) content.

Food	Amount
Peanuts	15.56 g
Roasted peanuts	9.72 g
Soy beans	4.47 g
Tofu	3.98 g
Soy bean sprouts	3.34 g
Chili pepper	3.06 g
Chickpeas	2.63 g
Extra-firm tofu	2.39 g
Edamame	1.79 g
Avocado	1.67 g
Firm tofu	1.47 g
Soy protein isolate	1.45 g
French fried potatoes	1.27 g
Green olives	1.22 g
Cooked chickpeas	1.11 g
Soy meal	0.92 g
Ground ginger	0.71 g
Lupin beans	0.60 g
Cooked sweet corn	0.59 g
Ripe olives	0.54 g
Canned corn	0.48 g
Sweet corn	0.47 g
Passion fruit	0.41 g
Tomatillos	0.40 g
Lamb's quarters	0.31 g
Guava	0.29 g
Gooseberries	0.27 g
Pea sprouts	0.27 g
Dandelion greens	0.26 g
Chives	0.25 g
Raspberries	0.25 g
Kiwifruit	0.25 g
Alfalfa sprouts	0.23 g
Garlic	0.23 g
Hot chili pepper	0.23 g
Dried bananas	0.21 g
Mulberries	0.21 g
Pigeon peas	0.20 g
Pinto beans sprouts	0.19 g
Blackberry	0.19 g
Prickly pears	0.19 g
Hearts of palm	0.18 g
Lentil sprouts	0.18 g
Soy protein concentrate	0.18 g
Fennel	0.17 g
Mashed potatoes (milk and butter added)	0.17 g
Elderberry	0.16 g
Carambola	0.16 g
Fava beans	0.15 g
Green peas	0.15 g
Garden cress	0.15 g
Grape leaves	0.15 g
Welsh onion	0.15 g
Amaranth leaves	0.15 g
Figs	0.14 g
Cowpeas	0.14 g
Kale	0.14 g
Peas	0.14 g
Lentils	0.14 g
Navy beans	0.14 g
Canned green peas	0.13 g
Arugula	0.13 g
Hydrolyzed soy sauce	0.13 g
Black beans	0.13 g
Kumquat	0.12 g
Broad beans	0.12 g
Broad beans (raw)	0.12 g
Ginger root	0.12 g
Mung beans	0.12 g
Loganberries	0.12 g
Carrots	0.12 g
Parsley	0.12 g
Pink beans	0.11 g
Potato starch	0.11 g
Chicory greens	0.11 g
Kidney beans	0.11 g
Black currant	0.11 g
Kidney bean sprouts	0.11 g
Feijoa	0.11 g
Artichokes	0.11 g
Golden raisins	0.10 g
Kimchi	0.10 g
Lima beans	0.10 g
Rhubarb	0.10 g
Pinto beans	0.10 g
Pear	0.09 g
Radicchio	0.09 g
Strawberry	0.09 g
Blueberries	0.09 g
Boiled carrots	0.09 g
Peaches	0.08 g
Bamboo shoots	0.08 g
Collard greens	0.08 g
Chinese broccoli	0.08 g
Tomatoes	0.08 g
Mammy-apple	0.08 g
Cooked brussels sprouts	0.08 g
Pomegranates	0.08 g
Celery	0.08 g
Eggplant	0.08 g
Apricots	0.08 g
Loquats	0.08 g
Cooked chinese broccoli	0.08 g
Cooked asparagus	0.08 g
Chicory roots	0.08 g
Endive	0.08 g
Dried apricots	0.07 g
Cooked collard greens	0.07 g
Cooked onion	0.07 g
Soursop	0.07 g
Escarole	0.07 g
Litchis	0.07 g
Leeks	0.07 g
Lemons	0.06 g
Swiss chard	0.06 g
Sweet potato	0.06 g
Tamarinds	0.06 g
Zucchini	0.06 g
Cooked beets	0.06 g
Green beans (snap beans)	0.06 g
Beets	0.06 g
Green bell peppers	0.05 g
Red and white currants	0.05 g
Burdock root	0.05 g
Cooked broccoli	0.05 g
Watermelon	0.05 g
Cooked cauliflower	0.05 g
Yam	0.05 g
Quince	0.05 g
Tangerines	0.05 g
Breadfruit	0.05 g
Romaine lettuce	0.05 g
Bananas	0.05 g
Acerola	0.05 g
Cherry	0.05 g
Brussels sprouts	0.05 g
Cooked leek	0.05 g
Red bell peppers	0.05 g
Cardoon	0.04 g
Plums	0.04 g
Green onions	0.04 g
Plantains	0.04 g
Apple	0.04 g
Chinese cabbage	0.04 g
Mung bean sprouts	0.04 g
Cooked tomatoes	0.04 g
Beet greens	0.04 g
Parsnips	0.04 g
Coriander	0.04 g
Asparagus	0.04 g
Soy sauce (tamari)	0.04 g
Grapes (red or green)	0.04 g
Shallots	0.04 g
Turnip greens	0.04 g
Lime	0.04 g
Rutabaga	0.04 g
Cantaloupe melon	0.04 g
Red cabbage	0.03 g
Butterhead lettuce	0.03 g
Cranberries	0.03 g
Potatoes	0.03 g
Boiled potatoes	0.03 g
Raw potatoes	0.03 g
Taro root	0.03 g
Grapefruit	0.03 g
Cucumber	0.03 g
Cherimoya	0.03 g
Patty pan squash	0.03 g
Okra	0.03 g
Honeydew melon	0.03 g
Prunes	0.03 g
Spinach	0.03 g
Lettuce	0.02 g
Yardlong beans	0.02 g
Pineapple	0.02 g
Cooked kohlrabi	0.02 g
Savoy cabbage	0.02 g
Iceberg lettuce	0.02 g
Red leaf lettuce	0.02 g
Adzuki beans	0.02 g
Chayote	0.02 g
Cooked rapini	0.02 g
Kohlrabi	0.02 g
Mango	0.02 g
Oranges	0.02 g
Broccoli	0.02 g
Rapini	0.02 g
Cabbage	0.02 g
Radish	0.02 g
Cooked spinach	0.02 g
Daikon	0.02 g
Dates (deglet noor)	0.02 g
Cauliflower	0.02 g
Jackfruit	0.02 g
Raw sweet potato	0.01 g
Onion	0.01 g
Watercress	0.01 g
Turnips	0.01 g
Papayas	0.01 g
Sapodilla	0.01 g