Ash Content of Vegetables (61 - 70)

0.1 g

(per 10 g edible portion)
Basil (leaves, raw)
0.5 g

(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.3 g

(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.2 g

(per 20 g edible portion)
Arrowhead (tuber, raw)
0.5 g

(per 42 g edible portion)
Red pepper (fruit, raw)
0.1 g

(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
2 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
2 g

(per 140 g edible portion)
Turnip (leaves, raw)
0.2 g

(per 12 g edible portion)
Green pea (canned in brine)
0.3 g

(per 40 g edible portion)
Edamame (boiled)

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