Water Content of Vegetables (201 - 210)

0.9 g

(per 1 g edible portion)
Perilla (leaves, raw)
541 g

(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
103.9 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
6.6 g

(per 8 g edible portion)
Snap pea (immature pods, raw)
11.2 g

(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
16.1 g

(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
45.5 g

(per 265 g edible portion)
Artichoke (flower bud, boiled)
17.2 g

(per 20 g edible portion)
Chinese cabbage (kim chee)
1.1 g

(per 2 g edible portion)
Perilla (seeds, raw)
244 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)

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