Water Content of Vegetables (61 - 70)

103.8 g

(per 130 g edible portion)
Turnip (root, without skin, raw)
111.1 g

(per 130 g edible portion)
Turnip (root, with skin, raw)
105.6 g

(per 173 g edible portion)
Yama-udo (stem, raw)
46.9 g

(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
121.9 g

(per 130 g edible portion)
Turnip (root, with skin, boiled)
23.4 g

(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
121.8 g

(per 130 g edible portion)
Turnip (root, without skin, boiled)
31.8 g

(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
56.2 g

(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
23.8 g

(per 30 g edible portion)
Ha-ninjin (leaves, raw)

< 1 … 7 … 28 >