The amount of Vegetables that contain 4.5 g of Salt equivalents (1 - 10)

• 

  2.5 g

  (per 18 g edible portion)

  Zha cai (pickles)
  × 1.8
• 

  2.2 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 2
• 

  6 g

  (per 85 g edible portion)

  Ginger (pickles)
  × 0.8
• 

  9 g

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 0.5
• 

  1.3 g

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 3.5
• 

  1.2 g

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 3.8
• 

  15.1 g

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 0.3
• 

  1 g

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 4.5
• 

  1 g

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 4.5
• 

  0.4 g

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 11.3