Vegetables Low in Ammonia (1st - 20th) (per 100 g edible portion)

• Carrot, regular (root with skin, raw)
  
  20 mg
• Tomato (fruit, raw)
  
  21 mg
• Carrot, regular (root without skin, raw)
  
  21 mg
• Nebuka-negi (leaves, blanched, raw)
  
  24 mg
• Green sweet pepper (fruit, raw)
  
  25 mg
• Head lettuce, crisp type (head, raw)
  
  27 mg
• Onion (bulb, raw)
  
  30 mg
• Daikon, Japanese radish (root without skin, raw)
  
  31 mg
• Pumpkin, Western (fruit, raw)
  
  33 mg
• Turnip (root, without skin, raw)
  
  35 mg
• Cucumber (fruit, raw)
  
  36 mg
• Daikon, Japanese radish (root with skin, raw)
  
  38 mg
• Eggplant (fruit, raw)
  
  38 mg
• Pumpkin, Japan (fruit, raw)
  
  39 mg
• Turnip (root, with skin, raw)
  
  40 mg
• Edible burdock (root, raw)
  
  48 mg
• Chinese cabbage (head, raw)
  
  52 mg
• Spinach (leaves, frozen)
  
  61 mg
• Cauliflower (inflorescence, raw)
  
  66 mg
• Cabbage (head, raw)
  
  66 mg