Potassium Content of Vegetables
(31 - 40)
99 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
268 mg
(per 55 g edible portion)
Garlic (bulb, raw)
159 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
1789 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
710 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
842 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
130 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
485 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
280 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
115 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
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