Energy (kJ) Content of Vegetables
(201 - 210)
152 kj
(per 200 g edible portion)
Hinona (root with tops, raw)
126 kj
(per 160 g edible portion)
Eggplant (fruit, boiled)
169 kj
(per 220 g edible portion)
Tomato (fruit, raw)
4 kj
(per 5 g edible portion)
Bamboo shoot (shinachiku)
67 kj
(per 85 g edible portion)
Ginger (pickles)
47 kj
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
44 kj
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
89 kj
(per 173 g edible portion)
Yama-udo (stem, raw)
38 kj
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
15 kj
(per 20 g edible portion)
Nozawana (salted pickles)
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