Lipid Content of Vegetables
(251 - 260)
-
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.1 g
(per 265 g edible portion)
Artichoke (flower bud, boiled)
Tr
(per 50 g edible portion)
Black gram sprout (boiled)
Tr
(per 50 g edible portion)
Black gram sprout (raw)
Tr
(per 200 g edible portion)
Hinona (root with tops, raw)
Tr
(per 140 g edible portion)
Chayote (salted pickles)
Tr
(per 130 g edible portion)
Chicory (spears, raw)
Tr
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
Tr
(per 12 g edible portion)
Pickle (sour type)
0 g
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
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