Ash Content of Vegetables (241 - 250)

0.6 g

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

(per 8 g edible portion)
Snap pea (immature pods, raw)
-

(per 5 g edible portion)
Sayaendo (immature pods, boiled)
1.5 g

(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.6 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.6 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.1 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.1 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.5 g

(per 140 g edible portion)
Chayote (fruit, raw)
0.4 g

(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)

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