Energy (kJ) Content of Vegetables
(131 - 140)
491 kj
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
105 kj
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
176 kj
(per 150 g edible portion)
Carrot, regular (juice, canned)
211 kj
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
31 kj
(per 27 g edible portion)
Kogomi (spears, raw)
29 kj
(per 25 g edible portion)
Kanpyo (boiled)
152 kj
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
328 kj
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
158 kj
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
102 kj
(per 100 g edible portion)
Konegi (leaves, raw)
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