The amount of Vegetables that contain 1600 mg of Potassium (161 - 170)

• 

  320 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 5
• 

  194 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 8.2
• 

  325 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 4.9
• 

  276 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 5.8
• 

  492 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 3.3
• 

  600 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 2.7
• 

  312 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 5.1
• 

  216 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 7.4
• 

  137 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 11.7
• 

  587 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 2.7