Lipid Content of Vegetables (151 - 160)

-

(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
-

(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.3 g

(per 280 g edible portion)
Table beet (root, boiled)
0.3 g

(per 280 g edible portion)
Table beet (root, raw)
0.1 g

(per 140 g edible portion)
Chayote (fruit, raw)
0 g

(per 12 g edible portion)
Radish (root, raw)
-

(per 30 g edible portion)
Chinese cabbage (salted pickles)
1.9 g

(per 2100 g edible portion)
Chinese cabbage (head, boiled)
2 g

(per 2100 g edible portion)
Chinese cabbage (head, raw)
-

(per 20 g edible portion)
Nozawana (salted pickles)

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