Lipid Content of Vegetables (51 - 60)

0.1 g

(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
-

(per 12 g edible portion)
Green pea (canned in brine)
-

(per 5 g edible portion)
Green pea (raw)
0.5 g

(per 220 g edible portion)
Horseradish (rhizome, raw)
0.1 g

(per 20 g edible portion)
Chinese cabbage (kim chee)
0.3 g

(per 100 g edible portion)
Konegi (leaves, raw)
0.2 g

(per 55 g edible portion)
Kuki-ninniku (scape, raw)
1 g

(per 430 g edible portion)
Kintoki (root without skin, raw)
0.3 g

(per 100 g edible portion)
Chinese chive (leaves, raw)
0.1 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)

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