The amount of Vegetables that contain 4 g of Salt equivalents (41 - 50)

• 

  0.2 g

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 20
• 

  0.1 g

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 40
• 

  0.6 g

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 6.7
• 

  0.2 g

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 20
• 

  0.1 g

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 40
• 

  0.9 g

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 4.4
• 

  0.9 g

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 4.4
• 

  0.1 g

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 40
• 

  0.8 g

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 5
• 

  0.3 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 13.3