The amount of Vegetables that contain 4500 mg of Potassium (181 - 190)

• 

  4343 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 1
• 

  429 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 10.5
• 

  462 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 9.7
• 

  317 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 14.2
• 

  957 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 4.7
• 

  259 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 17.4
• 

  1452 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 3.1
• 

  272 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 16.5
• 

  41 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 110
• 

  326 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 13.8