Potassium Content of Vegetables
(111 - 120)
462 mg
(per 140 g edible portion)
Turnip (leaves, raw)
92 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
88 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
288 mg
(per 100 g edible portion)
Konegi (leaves, raw)
180 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
390 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
619 mg
(per 215 g edible portion)
Edible burdock (root, raw)
192 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
158 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
739 mg
(per 265 g edible portion)
Red cabbage (head, raw)
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