Lipid Content of Vegetables (81 - 90)

0.6 g

(per 300 g edible portion)
Hiroshimana (salted pickles)
0.3 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.2 g

(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.1 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.1 g

(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.2 g

(per 100 g edible portion)
Mini-kyarotto (root, raw)
0.9 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.7 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
-

(per 10 g edible portion)
Carrot, regular (root, frozen)
0.1 g

(per 30 g edible portion)
Ha-ninjin (leaves, raw)

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