Potassium Content of Vegetables
(Initial G)
405 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
669 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
268 mg
(per 55 g edible portion)
Garlic (bulb, raw)
18 mg
(per 85 g edible portion)
Ginger (pickles)
4 mg
(per 15 g edible portion)
Ginger (pickles, sweetened)
238 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
1847 mg
(per 805 g edible portion)
Green ball (head, raw)
34 mg
(per 10 g edible portion)
Green pea (boiled)
4 mg
(per 12 g edible portion)
Green pea (canned in brine)
21 mg
(per 10 g edible portion)
Green pea (frozen)
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