The amount of Vegetables that contain 2300 g of Water (61 - 70)

• 

  103.8 g

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 22.2
• 

  111.1 g

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 20.7
• 

  105.6 g

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 21.8
• 

  46.9 g

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 49
• 

  121.9 g

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 18.9
• 

  23.4 g

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 98.3
• 

  121.8 g

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 18.9
• 

  31.8 g

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 72.3
• 

  56.2 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 40.9
• 

  23.8 g

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 96.6