The amount of Vegetables that contain 4500 mg of Potassium (121 - 130)

• 

  403 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 11.2
• 

  403 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 11.2
• 

  60 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 75
• 

  552 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 8.2
• 

  4 mg

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 1125
• 

  127 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 35.4
• 

  145 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 31
• 

  812 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 5.5
• 

  71 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 63.4
• 

  487 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 9.2