The amount of Vegetables that contain 1600 mg of Potassium (111 - 120)

• 

  462 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 3.5
• 

  92 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 17.4
• 

  88 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 18.2
• 

  288 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 5.6
• 

  180 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 8.9
• 

  390 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 4.1
• 

  619 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 2.6
• 

  192 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 8.3
• 

  158 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 10.1
• 

  739 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 2.2