Vegetables High in Ash (281st - 300th) (per 100 g edible portion)

• Tomato (fruit, raw)
  
  0.5 g
• Daikon, Japanese radish (root without skin, boiled)
  
  0.5 g
• Daikon, Japanese radish (root with skin, boiled)
  
  0.5 g
• Cucumber (fruit, raw)
  
  0.5 g
• Cabbage (head, raw)
  
  0.5 g
• Turnip (root, without skin, boiled)
  
  0.5 g
• Turnip (root, without skin, raw)
  
  0.5 g
• Snap pea (immature pods, raw)
  
  0.5 g
• Sayaendo (immature pods, boiled)
  
  0.5 g
• Sponge gourd (immature fruit, boiled)
  
  0.4 g
• Sponge gourd (immature fruit, raw)
  
  0.4 g
• Japanese butterbur (petiole, boiled)
  
  0.4 g
• Tomapi (fruit, raw)
  
  0.4 g
• Yellow sweet pepper (fruit, sauted)
  
  0.4 g
• Yellow sweet pepper (fruit, raw)
  
  0.4 g
• Green sweet pepper (fruit, sauted)
  
  0.4 g
• Green sweet pepper (fruit, raw)
  
  0.4 g
• Chayote (fruit, raw)
  
  0.4 g
• Nebuka-negi (leaves, blanched, raw)
  
  0.4 g
• Eggplant (fruit, boiled)
  
  0.4 g