The amount of Vegetables that contain 4500 mg of Potassium (191 - 200)

• 

  227 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 19.8
• 

  378 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 11.9
• 

  42 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 107
• 

  448 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 10
• 

  189 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 23.8
• 

  2520 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 1.8
• 

  2520 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1.8
• 

  452 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 10
• 

  21 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 214
• 

  386 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 11.7