Vegetables High in Potassium (301st - 320th) (per 100 g edible portion)

• Kanpyo (boiled)
  
  100 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  99 mg
• Cabbage (head, boiled)
  
  92 mg
• Onion (bulb, leached in water)
  
  88 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  79 mg
• Bamboo shoot (canned in water)
  
  77 mg
• Zuiki (fresh zuiki, boiled)
  
  76 mg
• Eggplant Pickle (karashi-zuke)
  
  72 mg
• Black gram sprout (raw)
  
  71 mg
• Mung bean sprout (raw)
  
  69 mg
• Soybean sprout (boiled)
  
  50 mg
• Eggplant Pickle (shiba-zuke)
  
  50 mg
• Alfalfa sprout (raw)
  
  43 mg
• Scallion (pickles, sweetened)
  
  38 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  38 mg
• Green pea (canned in brine)
  
  37 mg
• Ginger (pickles, sweetened)
  
  27 mg
• Mung bean sprout (boiled)
  
  24 mg
• Ginger (pickles)
  
  21 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  19 mg