Lipid Content of Vegetables (191 - 200)

-

(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)
1 g

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

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.1 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.1 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
-

(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0.1 g

(per 120 g edible portion)
Celery (petiole, raw)

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