Potassium Content of Foods
(41 - 50)
34 mg
(per 2 g edible portion)
Japanese pepper (ground)
34 mg
(per 2 g edible portion)
Curry powder
48 mg
(per 3 g edible portion)
Yeast (baker's yeast, dried)
32 mg
(per 2 g edible portion)
Sage (ground)
1232 mg
(per 140 g edible portion)
Pacific cod (dried split)
160 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
300 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
225 mg
(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
28 mg
(per 2 g edible portion)
Ginger (dried, ground)
28 mg
(per 2 g edible portion)
Clove (ground)
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