Potassium Content of Vegetables
(81 - 90)
400 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
288 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
2496 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
520 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
978 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
702 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
73 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
117 mg
(per 30 g edible portion)
Sugukina (pickles)
1593 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
156 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
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