Chromium Content of Vegetables
(1 - 10)
1 μg
(per 25 g edible portion)
Kanpyo (raw)
1 μg
(per 25 g edible portion)
Parsley (leaves, raw)
7 μg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
7 μg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
5 μg
(per 200 g edible portion)
Kyona (leaves, raw)
3 μg
(per 140 g edible portion)
Lily bulb (bulb, raw)
-
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
5 μg
(per 250 g edible portion)
Spinach (leaves, raw)
-
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
-
(per 10 g edible portion)
Kiriboshi-daikon
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