Potassium Content of Vegetables
(151 - 160)
442 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
390 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
26 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
354 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
26 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
1165 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
66 mg
(per 30 g edible portion)
Okra (pods, raw)
38 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
247 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
238 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
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