The amount of Vegetables that contain 4 g of Salt equivalents (61 - 70)

• 

  0.1 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 40
• 

  0.1 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 40
• 

  0.1 g

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 40
• 

  0.1 g

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 40
• 

  0.1 g

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 40
• 

  0.2 g

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 20
• 

  0.1 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 40
• 

  0.1 g

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 40
• 

  0.1 g

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 40
• 

  0.1 g

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 40