Chromium Content of Vegetables
(11 - 20)
-
(per 15 g edible portion)
Ginger (pickles, sweetened)
3 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0 μg
(per 1 g edible portion)
Perilla (leaves, raw)
3 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
3 μg
(per 140 g edible portion)
Turnip (leaves, raw)
1 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
2 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
-
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
1 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
1 μg
(per 100 g edible portion)
Chinese chive (leaves, raw)
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