Potassium Content of Vegetables
(141 - 150)
405 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
216 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
13 mg
(per 5 g edible portion)
Winged bean (immature pods, raw)
1847 mg
(per 805 g edible portion)
Green ball (head, raw)
372 mg
(per 162 g edible portion)
Endive (leaves, raw)
304 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
41 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
205 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
338 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
520 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
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