The amount of Vegetables that contain 1900 mg of Potassium (11 - 20)

• 

  962 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 2
• 

  966 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 2
• 

  1553 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 1.2
• 

  290 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 6.6
• 

  122 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 15.6
• 

  109 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 17.4
• 

  260 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 7.3
• 

  320 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 5.9
• 

  54 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 35.2
• 

  186 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 10.2