The amount of Vegetables that contain 2300 g of Water (121 - 130)

• 

  9.9 g

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 232
• 

  155.4 g

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 14.8
• 

  383.5 g

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 6
• 

  22.8 g

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 101
• 

  264.8 g

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 8.7
• 

  82.2 g

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 28
• 

  73 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 31.5
• 

  27.4 g

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 83.9
• 

  98.4 g

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 23.4
• 

  136.7 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 16.8