Vegetables High in Water (221st - 240th) (per 100 g edible portion)

• Sweet pepper (fruit, sauted)
  
  88.3 g
• Ginger (pickles)
  
  88.2 g
• Kyona (salted pickles)
  
  88.2 g
• Turnip, Pickle (salted pickles, leaves)
  
  87.9 g
• Kintoki (root with skin, boiled)
  
  87.7 g
• Yellow sweet pepper (fruit, sauted)
  
  87.6 g
• Table beet (root, raw)
  
  87.6 g
• Sugukina (pickles)
  
  87.4 g
• Kintoki (root with skin, raw)
  
  87.3 g
• Asatsuki (leaves, boiled)
  
  87.3 g
• Kintoki (root without skin, boiled)
  
  87.1 g
• Kintoki (root without skin, raw)
  
  87.1 g
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  87.1 g
• Water pepper sprout (raw)
  
  87 g
• Table beet (root, boiled)
  
  86.9 g
• Kuki-ninniku (scape, boiled)
  
  86.9 g
• Field horsetail (fertile shoot, raw)
  
  86.9 g
• Shepherd's purse (leaves, raw)
  
  86.8 g
• Kuki-ninniku (scape, raw)
  
  86.7 g
• Red pepper (leaves and fruits, raw)
  
  86.7 g