Water Content of Vegetables (261 - 270)

83.8 g

(per 140 g edible portion)
Lily bulb (bulb, raw)
10.5 g

(per 20 g edible portion)
Arrowhead (tuber, raw)
32.9 g

(per 55 g edible portion)
Garlic (bulb, raw)
13 g

(per 20 g edible portion)
Arrowhead (tuber, boiled)
10.4 g

(per 17 g edible portion)
Wasabi (wasabi-zuke)
12.2 g

(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
11.7 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
5 g

(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
8.3 g

(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
5 g

(per 25 g edible portion)
Kanpyo (raw)

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