Vegetables High in Potassium (221st - 240th) (per 100 g edible portion)

• Ha-negi (leaves, raw)
  
  220 mg
• Eggplant Western type (fruit, fried)
  
  220 mg
• Eggplant Western type (fruit, raw)
  
  220 mg
• Eggplant (fruit, raw)
  
  220 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  220 mg
• Oriental pickling melon (fruit, raw)
  
  220 mg
• Cucumber, Pickle (salted pickles)
  
  220 mg
• Cauliflower (inflorescence, boiled)
  
  220 mg
• Udo (stem, raw)
  
  220 mg
• Myoga (spike, raw)
  
  210 mg
• Tomapi (fruit, raw)
  
  210 mg
• Yellow sweet pepper (fruit, sauted)
  
  210 mg
• Red sweet pepper (fruit, raw)
  
  210 mg
• Rape (stems and leaves, boiled)
  
  210 mg
• Eggplant Pickle (koji-zuke)
  
  210 mg
• Tomato (fruit, raw)
  
  210 mg
• Malabar nightshade (stems and leaves, raw)
  
  210 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  210 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  210 mg
• Edible burdock (root, boiled)
  
  210 mg