Water Content of Vegetables (171 - 180)

129.1 g

(per 290 g edible portion)
Broccoli (inflorescence, raw)
26.7 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
23.7 g

(per 28 g edible portion)
Asatsuki (leaves, raw)
8.9 g

(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
8.9 g

(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
17.7 g

(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
4 g

(per 5 g edible portion)
Sayaendo (immature pods, raw)
34.7 g

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
159.1 g

(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
158.9 g

(per 180 g edible portion)
Rape (stems and leaves, raw)

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