Vegetables High in Potassium (141st - 160th) (per 100 g edible portion)

• Ta cai (leaves, boiled)
  
  320 mg
• Zucchini (fruit, raw)
  
  320 mg
• Edible burdock (root, raw)
  
  320 mg
• Qin cai (stems and leaves, boiled)
  
  320 mg
• Sugukina (root, raw)
  
  310 mg
• Ha-shoga (rhizome, raw)
  
  310 mg
• Red cabbage (head, raw)
  
  310 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  310 mg
• Turnip (root, with skin, boiled)
  
  310 mg
• Hyacinth bean (immature pods, raw)
  
  300 mg
• Nozawana (salted pickles)
  
  300 mg
• Nagasaki-hakusai (leaves, raw)
  
  300 mg
• New Zealand spinach (stems and leaves, raw)
  
  300 mg
• Takana, broad leaf mustard (leaves, raw)
  
  300 mg
• Perilla (seeds, raw)
  
  300 mg
• Esharotto (bulb, raw)
  
  290 mg
• Peanut (immature beans, boiled)
  
  290 mg
• Kiri-mitsuba (leaves, boiled)
  
  290 mg
• Red chicory (leaves, raw)
  
  290 mg
• Cherry tomato (fruit, raw)
  
  290 mg