Lipid Content of Vegetables (161 - 170)

0.1 g

(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.2 g

(per 150 g edible portion)
Carrot, regular (juice, canned)
0.1 g

(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.1 g

(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.1 g

(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.1 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.1 g

(per 50 g edible portion)
Ki-nira (leaves, raw)
0.2 g

(per 200 g edible portion)
Bitter gourd (fruit, raw)
0.2 g

(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
0 g

(per 4 g edible portion)
Shepherd's purse (leaves, raw)

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