The amount of Vegetables that contain 2300 g of Water (171 - 180)

• 

  129.1 g

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 17.8
• 

  26.7 g

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 86.1
• 

  23.7 g

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 97
• 

  8.9 g

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 258
• 

  8.9 g

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 258
• 

  17.7 g

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 130
• 

  4 g

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 575
• 

  34.7 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 66.3
• 

  159.1 g

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 14.5
• 

  158.9 g

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 14.5