The amount of Vegetables that contain 4 g of Salt equivalents (71 - 80)

• 

  0.1 g

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 40
• 

  0.2 g

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 20
• 

  0.1 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 40
• 

  0.1 g

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 40
• 

  0.2 g

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 20
• 

  0.2 g

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 20
• 

  0.1 g

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 40
• 

  0.2 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 20
• 

  0.2 g

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 20
• 

  0.1 g

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 40