Potassium Content of Vegetables
(191 - 200)
227 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
378 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
42 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
448 mg
(per 220 g edible portion)
Tomato (fruit, raw)
189 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
2520 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
2520 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
452 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
21 mg
(per 10 g edible portion)
Green pea (frozen)
386 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
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