The amount of Vegetables that contain 2300 g of Water (111 - 120)

• 

  82.5 g

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 27.9
• 

  13.8 g

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 167
• 

  22.9 g

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 100
• 

  217.3 g

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 10.6
• 

  7.3 g

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 315
• 

  183 g

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 12.6
• 

  3.9 g

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 590
• 

  603.9 g

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 3.8
• 

  86.8 g

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 26.5
• 

  80.4 g

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 28.6