The amount of Vegetables that contain 5.5 g of Salt equivalents
2.5 g
(per 18 g edible portion)
Zha cai (pickles)
×
2.2
2.2 g
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
×
2.5
6 g
(per 85 g edible portion)
Ginger (pickles)
×
0.9
9 g
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
×
0.6
1.3 g
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
×
4.2
1.2 g
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
×
4.6
15.1 g
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
×
0.4
1 g
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
×
5.5
1 g
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
×
5.5
0.4 g
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
×
13.8
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