Potassium Content of Vegetables
(51 - 60)
2064 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
5760 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
816 mg
(per 200 g edible portion)
Kyona (leaves, raw)
4608 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
2021 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1293 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
1159 mg
(per 280 g edible portion)
Table beet (root, raw)
32 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
669 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
90 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
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