The amount of Vegetables that contain 1600 mg of Potassium (191 - 200)

• 

  227 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 7
• 

  378 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 4.2
• 

  42 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 38.1
• 

  448 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 3.6
• 

  189 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 8.5
• 

  2520 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 0.6
• 

  2520 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 0.6
• 

  452 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 3.5
• 

  21 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 76.2
• 

  386 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 4.1