The amount of Vegetables that contain 25 g of Lipid (101 - 110)

• 

  0.1 g

  (per 25 g edible portion)

  Kanpyo (raw)
  × 250
• 

  0.3 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 83.3
• 

  0.1 g

  (per 30 g edible portion)

  Okra (pods, raw)
  × 250
• 

  0.5 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 50
• 

  0.3 g

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 83.3
• 

  0.2 g

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 125
• 

  0.1 g

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 250
• 

  0.2 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 125
• 

  0.2 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 125
• 

  0.2 g

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 125