Vegetables Low in Ash (41st - 60th) (per 100 g edible portion)

• Turnip (root, without skin, boiled)
  
  0.5 g
• Cabbage (head, raw)
  
  0.5 g
• Cucumber (fruit, raw)
  
  0.5 g
• Daikon, Japanese radish (root with skin, boiled)
  
  0.5 g
• Daikon, Japanese radish (root without skin, boiled)
  
  0.5 g
• Tomato (fruit, raw)
  
  0.5 g
• Eggplant (fruit, raw)
  
  0.5 g
• Eggplant Western type (fruit, raw)
  
  0.5 g
• Eggplant Western type (fruit, fried)
  
  0.5 g
• Ki-nira (leaves, raw)
  
  0.5 g
• Kuki-ninniku (scape, raw)
  
  0.5 g
• Kuki-ninniku (scape, boiled)
  
  0.5 g
• Chinese cabbage (head, boiled)
  
  0.5 g
• Red sweet pepper (fruit, raw)
  
  0.5 g
• Red sweet pepper (fruit, sauted)
  
  0.5 g
• Broccoli (inflorescence, boiled)
  
  0.5 g
• Kiri-mitsuba (leaves, boiled)
  
  0.5 g
• Soybean sprout (raw)
  
  0.5 g
• Leek (bulb and leaves, boiled)
  
  0.5 g
• Head lettuce, crisp type (head, raw)
  
  0.5 g