Water Content of Vegetables (221 - 230)

10.7 g

(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
44.9 g

(per 54 g edible portion)
Brussels sprout (head, raw)
167.9 g

(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
158.1 g

(per 215 g edible portion)
Edible burdock (root, raw)
133.7 g

(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
31.7 g

(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
12.2 g

(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
9.6 g

(per 12 g edible portion)
Pickle (sweet type)
33.4 g

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

(per 73 g edible portion)
Esharotto (bulb, raw)

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