Vegetables High in Chromium (1st - 20th) (per 100 g edible portion)

• Kanpyo (raw)
  
  5 μg
• Parsley (leaves, raw)
  
  4 μg
• Takana, broad leaf mustard (leaves, raw)
  
  4 μg
• Leaf lettuce (leaves, raw)
  
  3 μg
• Hiroshimana (leaves, raw)
  
  3 μg
• Kyona (leaves, raw)
  
  3 μg
• Lily bulb (bulb, raw)
  
  2 μg
• Tossa jute (stems and leaves, raw)
  
  2 μg
• Spinach (leaves, raw)
  
  2 μg
• Nozawana (leaves, raw)
  
  2 μg
• Ha-negi (leaves, raw)
  
  2 μg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  2 μg
• Kiriboshi-daikon
  
  2 μg
• Ginger (pickles, sweetened)
  
  2 μg
• Garland chrysanthemum (leaves, raw)
  
  2 μg
• Perilla (leaves, raw)
  
  2 μg
• Komatsuna (leaves, raw)
  
  2 μg
• Turnip (leaves, raw)
  
  2 μg
• Wasabi (rhizome, raw)
  
  1 μg
• Spinach (leaves, boiled)
  
  1 μg