Vegetables Low in Ash (221st - 240th) (per 100 g edible portion)

• Swiss chard (leaves, boiled)
  
  1.2 g
• Spinach (leaves, boiled)
  
  1.2 g
• Ne-mitsuba (leaves, raw)
  
  1.2 g
• Ito-mitsuba (leaves, raw)
  
  1.2 g
• Mukago (raw)
  
  1.2 g
• Tossa jute (stems and leaves, boiled)
  
  1.2 g
• Ashitaba (stems and leaves, raw)
  
  1.3 g
• Asparagus (canned in brine)
  
  1.3 g
• Leaf mustard (leaves, raw)
  
  1.3 g
• Pickle (sweet type)
  
  1.3 g
• Kyona (leaves, raw)
  
  1.3 g
• Komatsuna (leaves, raw)
  
  1.3 g
• Ta cai (leaves, raw)
  
  1.3 g
• New Zealand spinach (stems and leaves, raw)
  
  1.3 g
• Garlic (bulb, raw)
  
  1.3 g
• Hinona (root with tops, raw)
  
  1.3 g
• Lily bulb (bulb, raw)
  
  1.3 g
• Lily bulb (bulb, boiled)
  
  1.3 g
• Peanut (immature beans, raw)
  
  1.3 g
• Edamame (boiled)
  
  1.4 g