Potassium Content of Vegetables
(211 - 220)
114 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
48 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
19 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
65 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
756 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
522 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
162 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
90 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
288 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
70 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
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