Water Content of Vegetables (121 - 130)

9.9 g

(per 12 g edible portion)
Sweet pepper (fruit, raw)
155.4 g

(per 200 g edible portion)
Kyona (leaves, raw)
383.5 g

(per 420 g edible portion)
Leek (bulb and leaves, boiled)
22.8 g

(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
264.8 g

(per 290 g edible portion)
Broccoli (inflorescence, boiled)
82.2 g

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

(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
27.4 g

(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
98.4 g

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

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

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