The amount of Vegetables that contain 30 g of Lipid (71 - 80)

• 

  0.6 g

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 50
• 

  0.3 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 100
• 

  0.2 g

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 150
• 

  0.1 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 300
• 

  0.1 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 300
• 

  0.2 g

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 150
• 

  0.9 g

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 33.3
• 

  0.7 g

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 42.9
• 

  0.1 g

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 300
• 

  0.2 g

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 150