Potassium Content of Foods
(121 - 130)
290 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
35 mg
(per 5 g edible portion)
Chickpea (whole, oil-roasted and salted)
14 mg
(per 2 g edible portion)
Pepper (mixed ,ground)
34 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
122 mg
(per 18 g edible portion)
Zha cai (pickles)
67 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
185 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
46 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
112 mg
(per 17 g edible portion)
Peanut (peanut butter)
330 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
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