Potassium Content of Vegetables
(Initial A)
4 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
110 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
96 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
201 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
285 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
92 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
88 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
156 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
212 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
34 mg
(per 20 g edible portion)
Asparagus (canned in brine)
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