Potassium Content of Vegetables
(161 - 170)
320 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
194 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
325 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
276 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
492 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
600 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
312 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
216 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
137 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
587 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
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