Salt equivalents Content of Vegetables (131 - 140)

0 g

(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0 g

(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0 g

(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0 g

(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0 g

(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0 g

(per 140 g edible portion)
Chayote (fruit, raw)
0 g

(per 12 g edible portion)
Radish (root, raw)
0 g

(per 25 g edible portion)
Parsley (leaves, raw)
0 g

(per 10 g edible portion)
Basil (leaves, raw)
0 g

(per 2100 g edible portion)
Chinese cabbage (head, boiled)

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