The amount of Vegetables that contain 2300 g of Water (141 - 150)

• 

  65.2 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 35.3
• 

  117.7 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 19.5
• 

  54.2 g

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 42.4
• 

  215.6 g

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 10.7
• 

  52 g

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 44.2
• 

  180.6 g

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 12.7
• 

  50.9 g

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 45.2
• 

  27.1 g

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 84.9
• 

  9 g

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 256
• 

  162.4 g

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 14.2