The amount of Vegetables that contain 4.5 g of Salt equivalents (21 - 30)

• 

  5.6 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 0.8
• 

  0.5 g

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 9
• 

  0.6 g

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 7.5
• 

  45.6 g

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.1
• 

  0.5 g

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 9
• 

  5 g

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 0.9
• 

  0.6 g

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 7.5
• 

  1.2 g

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 3.8
• 

  0.5 g

  (per 15 g edible portion)

  Ginger (pickles, sweetened)
  × 9
• 

  0.4 g

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 11.3