The amount of Foods that contain 4.5 g of Salt equivalents (1341 - 1350)

• 

  0.1 g

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 45
• 

  0.1 g

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 45
• 

  0.2 g

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 22.5
• 

  0.1 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 45
• 

  0.1 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 45
• 

  0.1 g

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 45
• 

  0.1 g

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 45
• 

  0.1 g

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 45
• 

  0.2 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 22.5
• 

  0.1 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 45