Vegetables Low in Lipid (1st - 20th) (per 100 g edible portion)

• Udo (stem, leached in water)
  
  0 g
• Kanpyo (boiled)
  
  0 g
• Chrysanthemum (petals, raw)
  
  0 g
• Chrysanthemum (petals, boiled)
  
  0 g
• Kohlrabi (enlarged stems, raw)
  
  0 g
• Water shield (young leaves, bottled in water)
  
  0 g
• Zuiki (fresh zuiki, raw)
  
  0 g
• Zuiki (fresh zuiki, boiled)
  
  0 g
• Zuiki (dried ziuki, boiled)
  
  0 g
• Japanese silverleaf (petiole, raw)
  
  0 g
• Japanese silverleaf (petiole, boiled)
  
  0 g
• Tomato, Canned product (juice cocktail)
  
  0 g
• Nozawana (pickles, seasoned)
  
  0 g
• Japanese butterbur (petiole, raw)
  
  0 g
• Japanese butterbur (petiole, boiled)
  
  0 g
• Ito-mitsuba (leaves, boiled)
  
  0 g
• Mung bean sprout (boiled)
  
  0 g
• Turfed stone leek (leaves, raw)
  
  0 g
• Turfed stone leek (leaves, boiled)
  
  0 g
• Pickle (sour type)
  
  Tr