Water Content of Vegetables (51 - 60)

3.2 g

(per 4 g edible portion)
Watercress (stems and leaves, raw)
227.1 g

(per 257 g edible portion)
Leaf lettuce (leaves, raw)
129 g

(per 140 g edible portion)
Chayote (fruit, raw)
47 g

(per 50 g edible portion)
Ki-nira (leaves, raw)
150.4 g

(per 160 g edible portion)
Eggplant (fruit, boiled)
200.6 g

(per 220 g edible portion)
Tomato (fruit, raw)
136.9 g

(per 160 g edible portion)
Komatsuna (leaves, boiled)
229.7 g

(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
4.7 g

(per 5 g edible portion)
Bamboo shoot (shinachiku)
1596.3 g

(per 1700 g edible portion)
Cabbage (head, boiled)

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