The amount of Vegetables that contain 4 g of Salt equivalents (21 - 30)

• 

  3.6 g

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 1.1
• 

  0.4 g

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 10
• 

  0.5 g

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 8
• 

  0.3 g

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 13.3
• 

  0.3 g

  (per 12 g edible portion)

  Pickle (sour type)
  × 13.3
• 

  2.9 g

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 1.4
• 

  0.8 g

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 5
• 

  0.7 g

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 5.7
• 

  0.7 g

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 5.7
• 

  1.3 g

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 3.1