Ash Content of Foods (521 - 530)

2 g

(per 140 g edible portion)
Turnip (leaves, raw)
0.2 g

(per 12 g edible portion)
Green pea (canned in brine)
0.3 g

(per 40 g edible portion)
Edamame (boiled)
0.3 g

(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
0.2 g

(per 15 g edible portion)
Rye (whole flour)
0.3 g

(per 20 g edible portion)
Parboiled grain
0.6 g

(per 45 g edible portion)
Croissants
2.6 g

(per 200 g edible portion)
Stew (beef, retort-pouched)
0.8 g

(per 58 g edible portion)
Shrimp and prawn (for frying, frozen)
3.1 g

(per 240 g edible portion)
Gratin (shrimps and prawns, frozen)

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