Potassium Content of Vegetables
(261 - 270)
25 mg
(per 50 g edible portion)
Soybean sprout (boiled)
7 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
4 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
5 mg
(per 12 g edible portion)
Scallion (pickles, sweetened)
4 mg
(per 12 g edible portion)
Green pea (canned in brine)
4 mg
(per 15 g edible portion)
Ginger (pickles, sweetened)
12 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
18 mg
(per 85 g edible portion)
Ginger (pickles)
6 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
2 mg
(per 12 g edible portion)
Pickle (sweet type)
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