The amount of Vegetables that contain 25 g of Lipid (161 - 170)

• 

  0.2 g

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 125
• 

  0.3 g

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 83.3
• 

  0.1 g

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 250
• 

  0.1 g

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 250
• 

  0.2 g

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 125
• 

  0.7 g

  (per 805 g edible portion)

  Green ball (head, raw)
  × 35.7
• 

  0.7 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 35.7
• 

  0.3 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 83.3
• 

  0.4 g

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 62.5
• 

  1 g

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 25