Lipid Content of Vegetables (Initial K) (11 - 20)

0.1 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.1 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.1 g

(per 10 g edible portion)
Kiriboshi-daikon
0.1 g

(per 27 g edible portion)
Kogomi (spears, raw)
0.1 g

(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.3 g

(per 160 g edible portion)
Komatsuna (leaves, raw)
0.3 g

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

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

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

(per 200 g edible portion)
Kyona (leaves, boiled)

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