Salt equivalents Content of Vegetables (21 - 30)

3.6 g

(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
0.4 g

(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.5 g

(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.3 g

(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
0.3 g

(per 12 g edible portion)
Pickle (sour type)
2.9 g

(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.8 g

(per 30 g edible portion)
Leaf mustard (salted pickles)
0.7 g

(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.7 g

(per 30 g edible portion)
Chinese cabbage (salted pickles)
1.3 g

(per 60 g edible portion)
Shandong cai (salted pickles)

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