Ash Content of Vegetables (251 - 260)

0.6 g

(per 160 g edible portion)
Eggplant (fruit, boiled)
5 g

(per 1800 g edible portion)
Wax gourd (fruit, raw)
0.4 g

(per 130 g edible portion)
Chicory (spears, raw)
0.7 g

(per 180 g edible portion)
Red onion (bulb, raw)
0.8 g

(per 200 g edible portion)
Onion (bulb, raw)
1.7 g

(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
1.7 g

(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
-

(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0.1 g

(per 25 g edible portion)
Kanpyo (boiled)
0.5 g

(per 190 g edible portion)
Udo (stem, raw)

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