Lipid Content of Foods (1181 - 1190)

0.1 g

(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.2 g

(per 180 g edible portion)
Red onion (bulb, raw)
0.2 g

(per 200 g edible portion)
Onion (bulb, boiled)
0.2 g

(per 200 g edible portion)
Onion (bulb, leached in water)
0.2 g

(per 200 g edible portion)
Onion (bulb, raw)
-

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
-

(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
-

(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
1.2 g

(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
1.2 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)

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