Vegetables Low in Potassium (201st - 220th) (per 100 g edible portion)

• Field horsetail (fertile shoot, boiled)
  
  340 mg
• Mini-kyarotto (root, raw)
  
  340 mg
• Chinese cabbage (kim chee)
  
  340 mg
• Kogomi (spears, raw)
  
  350 mg
• Myoga-take (stems and leaves, raw)
  
  350 mg
• Qin cai (stems and leaves, raw)
  
  360 mg
• Shandong cai (leaves, raw)
  
  360 mg
• Nozawana (pickles, seasoned)
  
  360 mg
• Broccoli (inflorescence, raw)
  
  360 mg
• Ito-mitsuba (leaves, boiled)
  
  360 mg
• Kyona (leaves, boiled)
  
  370 mg
• Bracken (young shoots, raw)
  
  370 mg
• Artichoke (flower bud, boiled)
  
  380 mg
• Osaka-shirona (salted pickles)
  
  380 mg
• Sweet pepper (fruit, sauted)
  
  380 mg
• Water convolvulus (stems and leaves, raw)
  
  380 mg
• Ashitaba (stems and leaves, boiled)
  
  390 mg
• Zuiki (fresh zuiki, raw)
  
  390 mg
• Sugukina (pickles)
  
  390 mg
• Broad bean (immature beans, boiled)
  
  390 mg