The amount of Vegetables that contain 5100 mg of Potassium (91 - 100)

• 

  46 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 111
• 

  114 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 44.7
• 

  201 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 25.4
• 

  104 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 49
• 

  740 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 6.9
• 

  90 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 56.7
• 

  522 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 9.8
• 

  108 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 47.2
• 

  203 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 25.1
• 

  199 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 25.6