Salt equivalents Content of Vegetables (181 - 190)

0 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0 g

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0 g

(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0 g

(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0 g

(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0 g

(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0 g

(per 130 g edible portion)
Chicory (spears, raw)
0 g

(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0 g

(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0 g

(per 180 g edible portion)
Red onion (bulb, raw)

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