The amount of Vegetables that contain 2300 g of Water (261 - 270)

• 

  83.8 g

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 27.4
• 

  10.5 g

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 219
• 

  32.9 g

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 69.9
• 

  13 g

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 177
• 

  10.4 g

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 221
• 

  12.2 g

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 189
• 

  11.7 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 197
• 

  5 g

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 460
• 

  8.3 g

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 277
• 

  5 g

  (per 25 g edible portion)

  Kanpyo (raw)
  × 460