Lipid Content of Vegetables (41 - 50)

0.1 g

(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.9 g

(per 250 g edible portion)
Spinach (leaves, raw)
1.2 g

(per 290 g edible portion)
Broccoli (inflorescence, boiled)
1.7 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.7 g

(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.7 g

(per 180 g edible portion)
Rape (stems and leaves, raw)
0.2 g

(per 40 g edible portion)
Zuiki (dried zuiki, raw)
0.3 g

(per 85 g edible portion)
Ginger (pickles)
0.2 g

(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.2 g

(per 60 g edible portion)
Qin cai (stems and leaves, raw)

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