The amount of Vegetables that contain 2200 mg of Potassium (141 - 150)

• 

  405 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 5.4
• 

  216 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 10.2
• 

  13 mg

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 169
• 

  1847 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 1.2
• 

  372 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 5.9
• 

  304 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 7.2
• 

  41 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 53.7
• 

  205 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 10.7
• 

  338 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 6.5
• 

  520 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 4.2