Potassium Content of Vegetables
(91 - 100)
46 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
114 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
201 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
104 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
740 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
90 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
522 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
108 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
203 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
199 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
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