Lipid Content of Foods (971 - 980)

0.1 g

(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.2 g

(per 100 g edible portion)
Mini-kyarotto (root, raw)
0.9 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.7 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
-

(per 10 g edible portion)
Carrot, regular (root, frozen)
0.1 g

(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.2 g

(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
0.4 g

(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
-

(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
-

(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)

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