Water Content of Vegetables (111 - 120)

82.5 g

(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
13.8 g

(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
22.9 g

(per 25 g edible portion)
Kanpyo (boiled)
217.3 g

(per 250 g edible portion)
Spinach (leaves, boiled)
7.3 g

(per 10 g edible portion)
Basil (leaves, raw)
183 g

(per 200 g edible portion)
Onion (bulb, boiled)
3.9 g

(per 5 g edible portion)
Chrysanthemum (petals, raw)
603.9 g

(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
86.8 g

(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
80.4 g

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

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