The amount of Vegetables that contain 4700 mg of Potassium (261 - 270)

• 

  25 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 188
• 

  7 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 671
• 

  4 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 1175
• 

  5 mg

  (per 12 g edible portion)

  Scallion (pickles, sweetened)
  × 940
• 

  4 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 1175
• 

  4 mg

  (per 15 g edible portion)

  Ginger (pickles, sweetened)
  × 1175
• 

  12 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 392
• 

  18 mg

  (per 85 g edible portion)

  Ginger (pickles)
  × 261
• 

  6 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 783
• 

  2 mg

  (per 12 g edible portion)

  Pickle (sweet type)
  × 2350