Water Content of Vegetables (271 - 275)

1.6 g

(per 10 g edible portion)
Kiriboshi-daikon
3.1 g

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
4 g

(per 40 g edible portion)
Zuiki (dried zuiki, raw)
0.5 g

(per 5 g edible portion)
Chrysanthemum (kikunori)
0.3 g

(per 3 g edible portion)
Red pepper (fruit, dried)

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