Potassium Content of Vegetables
(41 - 50)
50 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
5 mg
(per 1 g edible portion)
Perilla (leaves, raw)
680 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
650 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
1184 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
1164 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
98 mg
(per 40 g edible portion)
Edamame (boiled)
47 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
259 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
922 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
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