Chromium Content of Vegetables
(51 - 60)
0 μg
(per 20 g edible portion)
Myoga (spike, raw)
0 μg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0 μg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0 μg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0 μg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0 μg
(per 55 g edible portion)
Garlic (bulb, raw)
0 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0 μg
(per 160 g edible portion)
Eggplant (fruit, raw)
0 μg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0 μg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
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