Potassium Content of Vegetables
(101 - 110)
92 mg
(per 27 g edible portion)
Kogomi (spears, raw)
68 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
337 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
34 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
109 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
37 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
34 mg
(per 10 g edible portion)
Green pea (boiled)
17 mg
(per 5 g edible portion)
Green pea (raw)
812 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
11 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
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