The amount of Vegetables that contain 2300 g of Water (221 - 230)

• 

  10.7 g

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 215
• 

  44.9 g

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 51.2
• 

  167.9 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 13.7
• 

  158.1 g

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 14.5
• 

  133.7 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 17.2
• 

  31.7 g

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 72.6
• 

  12.2 g

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 189
• 

  9.6 g

  (per 12 g edible portion)

  Pickle (sweet type)
  × 240
• 

  33.4 g

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 68.9
• 

  34.6 g

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 66.5