The amount of Vegetables that contain 25 g of Lipid (51 - 60)

• 

  0.2 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 125
• 

  1 g

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 25
• 

  0.3 g

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 83.3
• 

  0.1 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 250
• 

  0.3 g

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 83.3
• 

  0.4 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 62.5
• 

  0.2 g

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 125
• 

  0.2 g

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 125
• 

  4.5 g

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 5.6
• 

  4.5 g

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 5.6