Palmitoleic acid (16:1) in Vegetables

List of vegetables with a high palmitoleic acid (16:1) content.

Food Amount
Mashed potatoes (milk and butter added) 0.04 g
Ground ginger 0.04 g
Grape leaves 0.04 g
Roasted peanuts 0.03 g
Pumpkin leaves 0.03 g
Soy beans 0.03 g
Tofu 0.02 g
Ginger root 0.02 g
Chili pepper 0.02 g
Turnip greens 0.01 g
Soy bean sprouts 0.01 g
Chickpeas 0.01 g
French fried potatoes 0.01 g
Lupin beans 0.01 g
Peanuts 0.01 g
Cooked broccoli 0.01 g
Cooked cabbage 0.01 g
Parsley 0.01 g
Soy protein isolate 0.01 g
Pumpkin 0.01 g
Tomatillos 0.01 g
Cooked chickpeas 0.01 g
Soy meal 0.01 g
Cooked pumpkin 0.01 g
Spinach 0.01 g
Cooked brussels sprouts 0.00 g
Sweet corn 0.00 g
Edamame 0.00 g
Potato starch 0.00 g
Parsnips 0.00 g
Romaine lettuce 0.00 g
Cauliflower 0.00 g
Cooked spinach 0.00 g
Eggplant 0.00 g
Brussels sprouts 0.00 g
Watercress 0.00 g
Coriander 0.00 g
Canned corn 0.00 g
Lamb's quarters 0.00 g
Green onions 0.00 g
Carrots 0.00 g
Red bell peppers 0.00 g
Butterhead lettuce 0.00 g
Lettuce 0.00 g
Cowpeas 0.00 g
Fennel 0.00 g
Fava beans 0.00 g
Kale 0.00 g
Potatoes 0.00 g
Boiled potatoes 0.00 g
Raw potatoes 0.00 g
Boiled carrots 0.00 g
Patty pan squash 0.00 g
Tomatoes 0.00 g
Cooked tomatoes 0.00 g
Rhubarb 0.00 g
Turnips 0.00 g
Arugula 0.00 g
Iceberg lettuce 0.00 g
Red leaf lettuce 0.00 g
Celery 0.00 g
Soy protein concentrate 0.00 g
Green beans (snap beans) 0.00 g
Lentils 0.00 g
Artichokes n/d
Cardoon n/d
Okra n/d
Sweet potato n/d
Raw sweet potato n/d
Broad beans n/d
Broad beans (raw) n/d
Beet greens n/d
Broccoli n/d
Chinese broccoli n/d
Cooked chinese broccoli n/d
Rapini n/d
Cooked rapini n/d
Rutabaga n/d
Peas n/d
Green peas n/d
Daikon n/d
Honeydew melon n/d
Zucchini n/d
Kimchi n/d
Red cabbage n/d
Collard greens n/d
Cooked collard greens n/d
Chinese cabbage n/d
Savoy cabbage n/d
Cabbage n/d
Kohlrabi n/d
Cooked kohlrabi n/d
Burdock root n/d
Garden cress n/d
Cooked sweet corn n/d
Dandelion greens n/d
Chicory greens n/d
Onion n/d
Cooked onion n/d
Leeks n/d
Shallots n/d
Swiss chard n/d
Mung beans n/d
Mung bean sprouts n/d
Cucumber n/d
Green bell peppers n/d
Hot chili pepper n/d
Radicchio n/d
Radish n/d
Cooked turnips n/d
Beets n/d
Cooked beets n/d
Alfalfa sprouts n/d
Hydrolyzed soy sauce n/d
Soy sauce (tamari) n/d
Asparagus n/d
Cooked asparagus n/d
Extra-firm tofu n/d
Firm tofu n/d
Taro root n/d
Jerusalem artichoke n/d
Navy beans n/d
Yardlong beans n/d
Kidney beans n/d
Lima beans n/d
Pinto beans n/d
Pink beans n/d
Black beans n/d
Cooked cauliflower n/d
Chayote n/d
Garlic n/d
Chives n/d
Endive n/d
Escarole n/d
Yam n/d
Amaranth grain n/d
Bamboo shoots n/d
Butterbur n/d
Wasabi n/d
Pigeon peas n/d
Pea sprouts n/d
Canned green peas n/d
Salsify n/d
Chicory roots n/d
Amaranth leaves n/d
Welsh onion n/d
Cooked leek n/d
Fenugreek seed n/d
Pokeberry shoots n/d
Fiddlehead ferns n/d
Purslane n/d
Hearts of palm n/d
Adzuki beans n/d
Kidney bean sprouts n/d
Pinto beans sprouts n/d
Groundcherries n/d
Lentil sprouts n/d
Dock n/d