Potassium Content of Vegetables
(11 - 20)
962 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
966 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
1553 mg
(per 250 g edible portion)
Spinach (leaves, raw)
290 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
122 mg
(per 18 g edible portion)
Zha cai (pickles)
109 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
260 mg
(per 80 g edible portion)
Edamame (frozen)
320 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
54 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
186 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
<
1
2
…
28
>
