Water Content of Vegetables (191 - 200)

374.5 g

(per 430 g edible portion)
Kintoki (root without skin, boiled)
299.6 g

(per 430 g edible portion)
Kintoki (root without skin, raw)
1045.2 g

(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
4.4 g

(per 5 g edible portion)
Water pepper sprout (raw)
236 g

(per 280 g edible portion)
Table beet (root, boiled)
47.8 g

(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
7.4 g

(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
3.3 g

(per 4 g edible portion)
Shepherd's purse (leaves, raw)
47.7 g

(per 55 g edible portion)
Kuki-ninniku (scape, raw)
14.6 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)

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