Potassium Content of Mushrooms
(21 - 29)
46 mg
(per 20 g edible portion)
Nameko (raw)
20 mg
(per 10 g edible portion)
Usuhiratake (raw)
11 mg
(per 5 g edible portion)
Shiitake, Hoshi-shiitake (boiled)
42 mg
(per 20 g edible portion)
Nameko (boiled)
168 mg
(per 105 g edible portion)
Maitake (boiled)
15 mg
(per 18 g edible portion)
Common mushroom (canned in brine, solids)
4 mg
(per 5 g edible portion)
Shiro-kikurage (boiled)
9 mg
(per 25 g edible portion)
Kikurage (boiled)
1 mg
(per 41 g edible portion)
Matsutake (canned in water)
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