Vegetables Low in Ash (161st - 180th) (per 100 g edible portion)

• Field horsetail (fertile shoot, boiled)
  
  0.9 g
• Malabar nightshade (stems and leaves, boiled)
  
  0.9 g
• Tomato, Canned product (juice cocktail)
  
  0.9 g
• Konegi (leaves, raw)
  
  0.9 g
• Red garlic (bulb and leaves, raw)
  
  0.9 g
• Ito-mitsuba (leaves, boiled)
  
  0.9 g
• Rhubarb (petiole, raw)
  
  0.9 g
• Osaka-shirona (leaves, raw)
  
  1 g
• Pumpkin, Western (fruit, raw)
  
  1 g
• Qin cai (stems and leaves, boiled)
  
  1 g
• Komatsuna (leaves, boiled)
  
  1 g
• Garland chrysanthemum (leaves, boiled)
  
  1 g
• Celery (petiole, raw)
  
  1 g
• Bamboo shoot (shinachiku)
  
  1 g
• Sweet corn, Canned product (cream style)
  
  1 g
• Sweet corn, Canned product (whole kernel style)
  
  1 g
• Kintoki (root with skin, boiled)
  
  1 g
• Kintoki (root without skin, boiled)
  
  1 g
• Table beet (root, boiled)
  
  1 g
• Broccoli (inflorescence, raw)
  
  1 g