The amount of Vegetables that contain 1600 mg of Potassium (251 - 260)

• 

  25 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 64
• 

  10 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 160
• 

  1564 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 1
• 

  176 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 9.1
• 

  12 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 133
• 

  212 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 7.5
• 

  327 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 4.9
• 

  14 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 114
• 

  35 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 45.7
• 

  33 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 48.5