Lipid Content of Vegetables (61 - 70)

-

(per 15 g edible portion)
Ginger (pickles, sweetened)
0.3 g

(per 110 g edible portion)
Ginger (rhizome, raw)
0.4 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
-

(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.2 g

(per 60 g edible portion)
Shandong cai (salted pickles)
0.2 g

(per 60 g edible portion)
Shandong cai (leaves, boiled)
4.5 g

(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
4.5 g

(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
2.9 g

(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
0.1 g

(per 30 g edible portion)
Osaka-shirona (salted pickles)

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