Lipid Content of Vegetables (Initial G)

0.8 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.4 g

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

(per 55 g edible portion)
Garlic (bulb, raw)
0.3 g

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

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

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

(per 805 g edible portion)
Green ball (head, raw)
-

(per 10 g edible portion)
Green pea (boiled)
-

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

(per 10 g edible portion)
Green pea (frozen)

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