Salt equivalents Content of Vegetables

2.5 g

(per 18 g edible portion)
Zha cai (pickles)
2.2 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
6 g

(per 85 g edible portion)
Ginger (pickles)
9 g

(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
1.3 g

(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
1.2 g

(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
15.1 g

(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
1 g

(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.4 g

(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)

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