Potassium Content of Vegetables
4000 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
960 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
320 mg
(per 10 g edible portion)
Kiriboshi-daikon
84 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
125 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
450 mg
(per 25 g edible portion)
Kanpyo (raw)
225 mg
(per 25 g edible portion)
Parsley (leaves, raw)
290 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
932 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
305 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
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