The amount of Vegetables that contain 1600 mg of Potassium (241 - 250)

• 

  7 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 229
• 

  204 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 7.8
• 

  7 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 229
• 

  33 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 48.5
• 

  360 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 4.4
• 

  154 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 10.4
• 

  220 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 7.3
• 

  20 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 80
• 

  18 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 88.9
• 

  10 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 160