Potassium Content of Vegetables
(221 - 230)
144 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
176 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
233 mg
(per 140 g edible portion)
Chayote (fruit, raw)
17 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
306 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
188 mg
(per 130 g edible portion)
Chicory (spears, raw)
34 mg
(per 20 g edible portion)
Asparagus (canned in brine)
40 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
77 mg
(per 50 g edible portion)
Soybean sprout (raw)
3024 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
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