Ash Content of Vegetables (141 - 150)

3.7 g

(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
0.5 g

(per 60 g edible portion)
Shandong cai (leaves, boiled)
1.7 g

(per 215 g edible portion)
Edible burdock (root, raw)
3 g

(per 660 g edible portion)
Cauliflower (inflorescence, raw)
13.5 g

(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
0.9 g

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

(per 30 g edible portion)
Okra (pods, raw)
-

(per 5 g edible portion)
Green pea (raw)
1.2 g

(per 162 g edible portion)
Endive (leaves, raw)
0.4 g

(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)

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