Potassium Content of Vegetables
(Initial T) (11 - 20)
40 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
99 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
114 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
132 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
176 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
462 mg
(per 140 g edible portion)
Turnip (leaves, raw)
403 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
331 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
325 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
276 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
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