Potassium Content of Vegetables
(131 - 140)
348 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
46 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
420 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
353 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
56 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
12 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
331 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
71 mg
(per 30 g edible portion)
Okra (pods, boiled)
316 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
238 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
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