Ash Content of Vegetables (221 - 230)

1.3 g

(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
2.1 g

(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.2 g

(per 50 g edible portion)
Soybean sprout (raw)
0.3 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
1.5 g

(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.6 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.5 g

(per 120 g edible portion)
Red sweet pepper (fruit, raw)
9.5 g

(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.3 g

(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.3 g

(per 55 g edible portion)
Kuki-ninniku (scape, raw)

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