The amount of Vegetables that contain 4500 mg of Potassium (131 - 140)

• 

  348 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 12.9
• 

  46 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 97.8
• 

  420 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 10.7
• 

  353 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 12.7
• 

  56 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 80.4
• 

  12 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 375
• 

  331 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 13.6
• 

  71 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 63.4
• 

  316 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 14.2
• 

  238 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 18.9