Water Content of Vegetables (161 - 170)

148.4 g

(per 180 g edible portion)
Red onion (bulb, raw)
26.9 g

(per 30 g edible portion)
Nozawana (pickles, seasoned)
112.9 g

(per 130 g edible portion)
Carrot, regular (root with skin, raw)
116.4 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
35.8 g

(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
116.2 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
22.8 g

(per 30 g edible portion)
Okra (pods, boiled)
37.5 g

(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
115.8 g

(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
4.5 g

(per 5 g edible portion)
Sayaendo (immature pods, boiled)

< 1 … 17 … 28 >