Vegetables Low in Potassium (181st - 200th) (per 100 g edible portion)

• Ha-shoga (rhizome, raw)
  
  310 mg
• Sugukina (root, raw)
  
  310 mg
• Qin cai (stems and leaves, boiled)
  
  320 mg
• Edible burdock (root, raw)
  
  320 mg
• Zucchini (fruit, raw)
  
  320 mg
• Ta cai (leaves, boiled)
  
  320 mg
• Konegi (leaves, raw)
  
  320 mg
• Asatsuki (leaves, raw)
  
  330 mg
• Asatsuki (leaves, boiled)
  
  330 mg
• Turnip (leaves, raw)
  
  330 mg
• Watercress (stems and leaves, raw)
  
  330 mg
• Taisai, Chinese mustard (salted pickles)
  
  330 mg
• Japanese butterbur (petiole, raw)
  
  330 mg
• Green pea (raw)
  
  340 mg
• Green pea (boiled)
  
  340 mg
• Gyoja-ninniku (leaves, raw)
  
  340 mg
• Sweet pepper (fruit, raw)
  
  340 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  340 mg
• Ha-daikon (leaves, raw)
  
  340 mg
• Taisai, Chinese mustard (leaves, raw)
  
  340 mg