Lipid Content of Vegetables (181 - 190)

-

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
-

(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0 g

(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0.1 g

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

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