Ash Content of Vegetables (231 - 240)

0.3 g

(per 50 g edible portion)
Ki-nira (leaves, raw)
1 g

(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1.1 g

(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.7 g

(per 160 g edible portion)
Eggplant (fruit, raw)
1.1 g

(per 220 g edible portion)
Tomato (fruit, raw)
6 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
6 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
0.6 g

(per 120 g edible portion)
Cucumber (fruit, raw)
7.2 g

(per 1700 g edible portion)
Cabbage (head, raw)
0.7 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)

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