The amount of Vegetables that contain 1600 mg of Potassium (1 - 10)

• 

  4000 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 0.4
• 

  960 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 1.7
• 

  320 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 5
• 

  84 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 19
• 

  125 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 12.8
• 

  450 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 3.6
• 

  225 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 7.1
• 

  290 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 5.5
• 

  932 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 1.7
• 

  305 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 5.2