Potassium Content of Vegetables
(241 - 250)
7 mg
(per 5 g edible portion)
Water pepper sprout (raw)
204 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
7 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
33 mg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
360 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
154 mg
(per 140 g edible portion)
Chayote (salted pickles)
220 mg
(per 200 g edible portion)
Onion (bulb, boiled)
20 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
18 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
10 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
<
1
…
25
…
28
>
