Potassium Content of Vegetables
(181 - 190)
4343 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
429 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
462 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
317 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
957 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
259 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
1452 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
272 mg
(per 190 g edible portion)
Udo (stem, raw)
41 mg
(per 20 g edible portion)
Myoga (spike, raw)
326 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
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