The amount of Vegetables that contain 2100 g of Water (191 - 200)

• 

  374.5 g

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 5.6
• 

  299.6 g

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 7
• 

  1045.2 g

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 2
• 

  4.4 g

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 477
• 

  236 g

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 8.9
• 

  47.8 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 43.9
• 

  7.4 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 284
• 

  3.3 g

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 636
• 

  47.7 g

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 44
• 

  14.6 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 144