Vegetables Low in Ash (21st - 40th) (per 100 g edible portion)

• Oriental pickling melon (fruit, raw)
  
  0.4 g
• Zuiki (fresh zuiki, boiled)
  
  0.4 g
• Onion (bulb, raw)
  
  0.4 g
• Red onion (bulb, raw)
  
  0.4 g
• Chicory (spears, raw)
  
  0.4 g
• Wax gourd (fruit, raw)
  
  0.4 g
• Eggplant (fruit, boiled)
  
  0.4 g
• Nebuka-negi (leaves, blanched, raw)
  
  0.4 g
• Chayote (fruit, raw)
  
  0.4 g
• Green sweet pepper (fruit, raw)
  
  0.4 g
• Green sweet pepper (fruit, sauted)
  
  0.4 g
• Yellow sweet pepper (fruit, raw)
  
  0.4 g
• Yellow sweet pepper (fruit, sauted)
  
  0.4 g
• Tomapi (fruit, raw)
  
  0.4 g
• Japanese butterbur (petiole, boiled)
  
  0.4 g
• Sponge gourd (immature fruit, raw)
  
  0.4 g
• Sponge gourd (immature fruit, boiled)
  
  0.4 g
• Sayaendo (immature pods, boiled)
  
  0.5 g
• Snap pea (immature pods, raw)
  
  0.5 g
• Turnip (root, without skin, raw)
  
  0.5 g