Ash Content of Vegetables (211 - 220)

0.1 g

(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.2 g

(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
1.3 g

(per 215 g edible portion)
Edible burdock (root, boiled)
-

(per 5 g edible portion)
Chrysanthemum (petals, raw)
4 g

(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
2.7 g

(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.8 g

(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.7 g

(per 130 g edible portion)
Turnip (root, with skin, raw)
-

(per 5 g edible portion)
Sayaendo (immature pods, raw)
0.7 g

(per 173 g edible portion)
Yama-udo (stem, raw)

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