The amount of Vegetables that contain 25 g of Lipid (31 - 40)

• 

  0.1 g

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 250
• 

  0.1 g

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 250
• 

  0.1 g

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 250
• 

  0.1 g

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 250
• 

  0.8 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 31.3
• 

  0.9 g

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 27.8
• 

  0.1 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 250
• 

  0.9 g

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 27.8
• 

  1.2 g

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 20.8
• 

  1.7 g

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 14.7