Ash Content of Vegetables (41 - 50)

0.6 g

(per 25 g edible portion)
Parsley (leaves, raw)
0.3 g

(per 12 g edible portion)
Pickle (sour type)
1.1 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0.8 g

(per 30 g edible portion)
Osaka-shirona (salted pickles)
7.5 g

(per 300 g edible portion)
Hiroshimana (salted pickles)
0.5 g

(per 20 g edible portion)
Nozawana (salted pickles)
0.3 g

(per 12 g edible portion)
Scallion (pickles, sweetened)
0.4 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.4 g

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.8 g

(per 42 g edible portion)
Fukinoto (inflorescence, raw)

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