The amount of Vegetables that contain 2200 mg of Potassium (221 - 230)

• 

  144 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 15.3
• 

  176 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 12.5
• 

  233 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 9.4
• 

  17 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 129
• 

  306 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 7.2
• 

  188 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 11.7
• 

  34 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 64.7
• 

  40 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 55
• 

  77 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 28.6
• 

  3024 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.7