Energy (kJ) Content of Foods
(1151 - 1160)
28 kj
(per 20 g edible portion)
Hyuganatsu (juice sacs, raw)
44 kj
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
200 kj
(per 290 g edible portion)
Broccoli (inflorescence, raw)
248 kj
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
14 kj
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
28 kj
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
35 kj
(per 30 g edible portion)
Okra (pods, boiled)
54 kj
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
37 kj
(per 28 g edible portion)
Asatsuki (leaves, raw)
56 kj
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
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