The amount of Vegetables that contain 2300 g of Water (181 - 190)

• 

  10.6 g

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 217
• 

  75 g

  (per 85 g edible portion)

  Ginger (pickles)
  × 30.7
• 

  26.5 g

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 86.8
• 

  14.1 g

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 163
• 

  377.1 g

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 6.1
• 

  135.8 g

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 16.9
• 

  220.8 g

  (per 280 g edible portion)

  Table beet (root, raw)
  × 10.4
• 

  26.2 g

  (per 30 g edible portion)

  Sugukina (pickles)
  × 87.8
• 

  319.1 g

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 7.2
• 

  24.4 g

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 94.3