Water Content of Vegetables (181 - 190)

10.6 g

(per 12 g edible portion)
Sweet pepper (fruit, sauted)
75 g

(per 85 g edible portion)
Ginger (pickles)
26.5 g

(per 30 g edible portion)
Kyona (salted pickles)
14.1 g

(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
377.1 g

(per 430 g edible portion)
Kintoki (root with skin, boiled)
135.8 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
220.8 g

(per 280 g edible portion)
Table beet (root, raw)
26.2 g

(per 30 g edible portion)
Sugukina (pickles)
319.1 g

(per 430 g edible portion)
Kintoki (root with skin, raw)
24.4 g

(per 28 g edible portion)
Asatsuki (leaves, boiled)

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