Ash Content of Vegetables (1 - 10)

7.3 g

(per 40 g edible portion)
Zuiki (dried zuiki, raw)
2.7 g

(per 18 g edible portion)
Zha cai (pickles)
2.3 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
0.8 g

(per 10 g edible portion)
Kiriboshi-daikon
10.3 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
2.3 g

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
6.1 g

(per 85 g edible portion)
Ginger (pickles)
1.4 g

(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
18.8 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1.3 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)

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