Potassium Content of Vegetables
(21 - 30)
329 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
1739 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
96 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
162 mg
(per 50 g edible portion)
Edamame (raw)
43 mg
(per 10 g edible portion)
Mukago (raw)
83 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
110 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
1974 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
69 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
212 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
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