The amount of Vegetables that contain 2100 g of Water (261 - 270)

• 

  83.8 g

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 25.1
• 

  10.5 g

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 200
• 

  32.9 g

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 63.8
• 

  13 g

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 162
• 

  10.4 g

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 202
• 

  12.2 g

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 172
• 

  11.7 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 179
• 

  5 g

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 420
• 

  8.3 g

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 253
• 

  5 g

  (per 25 g edible portion)

  Kanpyo (raw)
  × 420