Vegetables Low in Potassium (21st - 40th) (per 100 g edible portion)

• Bamboo shoot (canned in water)
  
  77 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  79 mg
• Onion (bulb, leached in water)
  
  88 mg
• Cabbage (head, boiled)
  
  92 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  99 mg
• Kanpyo (boiled)
  
  100 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  100 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  100 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  100 mg
• Onion (bulb, boiled)
  
  110 mg
• Chayote (salted pickles)
  
  110 mg
• Nagasaki-hakusai (leaves, boiled)
  
  120 mg
• Hiroshimana (salted pickles)
  
  120 mg
• Sweet corn, Canned product (whole kernel style)
  
  130 mg
• Chrysanthemum (petals, boiled)
  
  140 mg
• Komatsuna (leaves, boiled)
  
  140 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  140 mg
• Sponge gourd (immature fruit, boiled)
  
  140 mg
• Water pepper sprout (raw)
  
  140 mg
• Wasabi (wasabi-zuke)
  
  140 mg