The amount of Vegetables that contain 5 g of Salt equivalents (51 - 60)

• 

  0.1 g

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 50
• 

  0.1 g

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 50
• 

  0.1 g

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 50
• 

  0.2 g

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 25
• 

  0.1 g

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 50
• 

  0.4 g

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 12.5
• 

  0.2 g

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 25
• 

  0.3 g

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 16.7
• 

  0.3 g

  (per 280 g edible portion)

  Table beet (root, raw)
  × 16.7
• 

  0.1 g

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 50