Potassium Content of Vegetables
(121 - 130)
403 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
403 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
60 mg
(per 20 g edible portion)
Nozawana (salted pickles)
552 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
4 mg
(per 2 g edible portion)
Perilla (seeds, raw)
127 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
145 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
812 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
71 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
487 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
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