Ash Content of Vegetables (11 - 20)

0.2 g

(per 3 g edible portion)
Red pepper (fruit, dried)
0.8 g

(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
1.1 g

(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
1.1 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.3 g

(per 5 g edible portion)
Chrysanthemum (kikunori)
1.3 g

(per 25 g edible portion)
Kanpyo (raw)
0.6 g

(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
57.6 g

(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
6.2 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0.5 g

(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)

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