Fats: Fats are a group of chemical compounds present in the human body. There are saturated fats and unsaturated fats. Saturated fat is ‘bad’ fat while unsaturated fat is ‘good’ fat. Saturated fats are mostly animal-origin while unsaturated fats are mostly plant-origin. Consuming unsaturated fats lower blood cholesterol while saturated fats increase blood cholesterol and heart ailments. Vegetables are normally very low in total lipid (fat) content. Among the analyzed vegetables, Jerusalem artichoke is found to have very less fat content.

Low Fat Vegetables: A list of top 6 vegetables with LOW fat content is given below:

  1. Jerusalem Artichoke-0.01 g
  2. Calabash Gourd Flowers-0.02 g
  3. Agar Seaweed-0.03 g
  4. Sesbania Flowers-0.04 g
  5. Butterbur Or Fuki-0.04 g
  6. Sweet Potato-0.05 g

High Fat Vegetables: Among the analyzed vegetables, fireweed leaves is found to have high fat content. A list of top 20 vegetables with HIGH fat content is given below:

Fireweed Leaves-2.75 g; Grape Leaves-2.12 g; Drumstick Leaves-1.4 g; Yellow Sweetcorn-1.35 g; White Sweetcorn-1.18 g; Dill Weed-1.12 g; Winged Bean Leaves-1.1 g; Tomatillos-1.02 g; Peppermint Leaves-0.94 g; Kale Leaves-0.93 g; Fenugreek Leaves-0.9 g; Lambsquarters-0.8 g; Parsley-0.79 g; Ginger Root-0.75 g; Colocasia Leaves-0.74 g; Chives-0.73 g; Spearmint Leaves-0.73 g; Fava Beans/Broad Beans-0.73 g; Dock-0.7 g and Dandelion Greens-0.7 g

Fatty acids: Fat metabolism within the human body releases fatty acids. In other words, fats contain fatty acids. Two types of fatty acids are there: saturated and unsaturated. A right diet avoids foods high in saturated fatty acids.

Vegetables Rich in Total Saturated Fatty Acids

Grape Leaves-0.34 g; Yellow Sweetcorn-0.33 g; Winged Bean Leaves-0.27 g; Kelp Seaweed-0.25 g; Peppermint Leaves-0.25 g; Pumpkin Leaves-0.21 g; Ginger Root-0.20 g; Jackfruit-0.20 g; Spearmint Leaves-0.19 g; White Sweetcorn-0.18 g; Dandelion Greens-0.17 g; Borage-0.17 g; Colocasia Leaves-0.15 g; Chives-0.15 g; Plantains-0.14 g; Tomatillos-0.14 g; Spirulina Seaweed-0.14 g; Parsley-0.13 g; Wakame Seaweed-0.13 g; Cauliflower-0.13 g; Fava Beans/Broad Beans-0.12 g; Spaghetti Squash-0.12 g; Sweetpotato Leaves-0.11 g; Yardlong Bean-0.11 g and Hubbard Squash-0.10 g

Vegetables Low in Saturated Fatty Acids: Among the analyzed vegetables, following vegetables are found to have ZERO or ALMOST NIL saturated fatty acid content: Garden Cress, Baby Carrots, Green Chilli Peppers, Red Cabbage, Jicama/Yambean, Acorn Squash, Butternut Squash, Beet Greens, Lettuce-Green Leaf, Enoki Mushrooms, Iceberg Crisphead Lettuce, Sweet Potato, Shallots, Nopales, Towel Gourd/Dishcloth Gourd, Wax Gourd/Chinese Preserving Melon, Mustard Spinach, Crimini Mushrooms, Cilantro/Coriander Greens, Knolkhol, Savoy Cabbage, Cardoon, Turnips, Mustard Greens, Agar Seaweed, Calabash Gourd Flowers, Chrysanthemum Leaves, Dock, Drumstick Leaves, Fireweed Leaves, Fenugreek Leaves, Malabar Spinach, Jerusalem Artichoke, Purslane, Sesbania Flowers, Lettuce-Red Leaf, Shiitake Mushrooms, Chanterelle Mushrooms, Salsify/Vegetable Oyster, Poke/Pokeberry Shoots, Sweet Onions, Epazote, Celtuce, Butterbur or Fuki, Bittergourd Pods, Bittergourd Leafy Tips, and Indian Squash/Navajo

Vegetables Rich in Total Mono-Unsaturated Fatty Acids (MUFA): While having a right diet, follow the MUFA (mono unsaturated fatty acid) rule. Vegetables rich in MUFA are considered as the best anti-ageing foods.

Dill Weed-0.80 g; Yellow Sweetcorn-0.43 g; White Sweetcorn-0.35 g; Parsley-0.30 g; Winged Bean Leaves-0.29 g; Cilantro/Coriander Greens-0.28 g; Garden Cress-0.24 g; Borage-0.21 g; Jackfruit-0.16 g; Tomatillos-0.16 g; Ginger Root-0.15 g; Lambsquarters-0.15 g; Mangoes-0.14 g; Mustard Spinach-0.14 g;gParsnip-0.11 g; Fava Beans/Broad Beans-0.10 g; Drumstick Pods -0.10 g; Kelp Seaweed-0.10 g and Chives-0.10

Vegetables Low in Total Mono-Unsaturated Fatty Acids: Among the analyzed vegetables, following vegetables are found to have ZERO or NEGLIGIBLE AMOUNT of MUFA content: Broccoli Flowers, Broccoli Leaves, Hungarian Peppers, Red Chilli Peppers, Brussels Sprouts, Napa Cabbage, Serrano Peppers, Young Green Onion Tops, Cowpeas Leafy Tips, Sweetpotato Leaves, Portabella Mushrooms, Turnip Greens, Nopales, Cardoon, Radishes, Green Cabbage, Okra/Lady’s Finger, Taro/Colocasia Tuber, Irishmoss Seaweed, Pak Choi, Scallop Squash, Dandelion Greens, Shallots, Carrots, Onions, Pumpkin, Crookneck And Straightneck Squash, Romaine Lettuce, Red Cabbage, Green Chilli Peppers, Garlic, English Spinach, Radicchio, Snap Beans, Radicchio, Pumpkin Flowers, Sweetpepper Green, Watercress, Butterhead Lettuce, Knolkhol, Savoy Cabbage, Baby Carrots, Acorn Squash, Butternut Squash, Lettuce-Green Leaf, Iceberg Crisphead Lettuce, Chicory Greens, Yam, Turnips, New Zealand Spinach, Globe Artichoke, Cucumber, Jicama/Yambean, Cucumber, Calabash Gourd Flowers, Endive, Jerusalem Artichoke, Leeks, Agar Seaweed, Sweetpepper Red, Crimini Mushrooms, Potatoes, Sweet Potato, Asparagus Spears, Chrysanthemum Leaves, Dock, Drumstick Leaves, Fireweed Leaves, Fenugreek Leaves, Malabar Spinach, White Button Mushrooms, Enoki Mushrooms, Purslane, Sesbania Flowers, Sweetpepper Yellow, Lettuce-Red Leaf, Shiitake Mushrooms, Chanterelle Mushrooms, Salsify/Vegetable Oyster, Poke/Pokeberry Shoots, Sweet Onions, Epazote, Celtuce, Butterbur or Fuki, Bittergourd Pods, Bittergourd Leafy Tips, and Indian Squash/Navajo.

Vegetables Rich in Total Poly-Unsaturated Fatty Acids (PUFA)

Grape Leaves-1.07 g; White Sweetcorn-0.56 g; Peppermint Leaves-0.51 g; Yellow Sweetcorn-0.49 g; Morel Mushrooms-0.43 g; Tomatillos-0.42 g; Spearmint Leaves-0.39 g; Lambsquarters-0.35 g; Fava Beans/Broad Beans-0.34 g; Kale Leaves-0.34 g; Arugula-0.32 g; Colocasia Leaves-0.31 g; Dandelion Greens-0.31 g; Scotch Kale-0.29 g; Chives-0.27 g; Garlic-0.25 g; Banana Peppers-0.24 g; Hungarian Peppers-0.24 g; Red Chilli Peppers-0.24 g; Spaghetti Squash-0.24 g; Garden Cress-0.23 g; Sweetpotato Leaves-0.23 g; Serrano Peppers-0.22 g; Wakame Seaweed-0.22 g; Winged Bean Leaves-0.21 g; Hubbard Squash-0.21 g; Collard Greens-0.20 g; Green Peas-0.19 g; Baby Zucchini-0.17 g; Fennel Bulb-0.17 g; Yardlong Bean-0.17 g; Broccoli Flowers-0.17 g; Broccoli Leaves-0.17 g; Leeks-0.17 g; English Spinach-0.17 g; White Button Mushrooms-0.16 g; Romaine Lettuce-0.16 g; Ginger Root-0.15 g; Brussels Sprouts-0.15 g; Celeriac -0.15 g; Amaranth-0.15 g; Chicory Greens-0.13 g; Cowpeas Pods-0.13 g; Parsley-0.12 g; Oyster Mushrooms-0.12 g; Turnip Greens-0.12 g; Butterhead Lettuce-0.12 g; Portabella Mushrooms-0.12 g; Carrots-0.12 g; Snap Beans-0.11 g; Jalapeno Peppers-0.11 g; Laver Seaweed-0.11 g; Radicchio-0.11 g; Radicchio-0.11 g; Green Chilli Peppers-0.11 g; Borage-0.11 g; Yellow Tomatoes-0.11 g; Spirulina Seaweed-0.11 g; Cowpeas Leafy Tips-0.11 g; Rhubarb Leafstalks-0.10 g and Pak Choi-0.10 g

Vegetables Low in Total Poly-Unsaturated Fatty Acids

Among the analyzed vegetables, following vegetables are found to have ZERO or NEGLIGIBLE AMOUNT of PUFA content: Turnips, Asparagus Spears, Nopales, Savoy Cabbage, Knolkhol, Radishes, Cassava, Kelp Seaweed, Parsnip, Beet Greens, Potatoes, Jicama/Yambean, Crimini Mushrooms, Acorn Squash, Butternut Squash, Cardoon, Cilantro/Coriander Greens, Shallots, Mustard Greens, Watercress, Cucumber, Cauliflower, Okra/Lady’s Finger, Pumpkin Leaves, Onions, Green Cabbage, Sweet Potato, Agar Seaweed, Calabash Gourd Flowers, Pumpkin, Pumpkin Flowers, Drumstick Pods, Jerusalem Artichoke, Chrysanthemum Leaves, Dock, Drumstick Leaves, Fireweed Leaves, Fenugreek Leaves, Malabar Spinach, Purslane, Sesbania Flowers, Sweetpepper Yellow, Lettuce-Red Leaf, Shiitake Mushrooms, Chanterelle Mushrooms, Salsify/Vegetable Oyster, Poke/Pokeberry Shoots, Sweet Onions, Epazote, Celtuce, Butterbur or Fuki, Bittergourd Pods, Bittergourd Leafy Tips, and Indian Squash/Navajo.

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