Potassium Content of Vegetables
(251 - 260)
25 mg
(per 25 g edible portion)
Kanpyo (boiled)
10 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
1564 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
176 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
12 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
212 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
327 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
14 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
35 mg
(per 50 g edible portion)
Black gram sprout (raw)
33 mg
(per 50 g edible portion)
Mung bean sprout (raw)
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