Water Content of Vegetables (Initial A)

9.6 g

(per 10 g edible portion)
Alfalfa sprout (raw)
13 g

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

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

(per 265 g edible portion)
Artichoke (flower bud, boiled)
56.4 g

(per 265 g edible portion)
Artichoke (flower bud, raw)
24.4 g

(per 28 g edible portion)
Asatsuki (leaves, boiled)
23.7 g

(per 28 g edible portion)
Asatsuki (leaves, raw)
35.8 g

(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
34.7 g

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
18.4 g

(per 20 g edible portion)
Asparagus (canned in brine)

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