Vegetables Low in Ash (61st - 80th) (per 100 g edible portion)

• Yama-udo (stem, raw)
  
  0.6 g
• Sayaendo (immature pods, raw)
  
  0.6 g
• Turnip (root, with skin, raw)
  
  0.6 g
• Turnip (root, with skin, boiled)
  
  0.6 g
• Spaghetti squash (fruit, raw)
  
  0.6 g
• Cauliflower (inflorescence, boiled)
  
  0.6 g
• Chrysanthemum (petals, raw)
  
  0.6 g
• Kohlrabi (enlarged stems, raw)
  
  0.6 g
• Kohlrabi (enlarged stems, boiled)
  
  0.6 g
• Edible burdock (root, boiled)
  
  0.6 g
• Zuiki (dried ziuki, boiled)
  
  0.6 g
• Kaiware-daikon (young stems and leaves, raw)
  
  0.6 g
• Daikon, Japanese radish (root with skin, raw)
  
  0.6 g
• Daikon, Japanese radish (root without skin, raw)
  
  0.6 g
• Young sweet corn (young ear, raw)
  
  0.6 g
• Cherry tomato (fruit, raw)
  
  0.6 g
• Bitter gourd (fruit, raw)
  
  0.6 g
• Bitter gourd (fruit, sauted)
  
  0.6 g
• Hana-nira (scape and flower bud, raw)
  
  0.6 g
• Carrot, regular (root with skin, boiled)
  
  0.6 g