The amount of Vegetables that contain 2300 g of Water (161 - 170)

• 

  148.4 g

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 15.5
• 

  26.9 g

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 85.5
• 

  112.9 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 20.4
• 

  116.4 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 19.8
• 

  35.8 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 64.2
• 

  116.2 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 19.8
• 

  22.8 g

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 101
• 

  37.5 g

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 61.3
• 

  115.8 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 19.9
• 

  4.5 g

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 511