Salt equivalents Content of Vegetables (51 - 60)

-

(per 10 g edible portion)
Carrot, regular (root, frozen)
0.3 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.1 g

(per 30 g edible portion)
Leaf mustard (leaves, raw)
-

(per 10 g edible portion)
Green pea (frozen)
0.1 g

(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.1 g

(per 80 g edible portion)
Wasabi (rhizome, raw)
0.2 g

(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
0.1 g

(per 290 g edible portion)
Broccoli (inflorescence, raw)
0.4 g

(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.2 g

(per 410 g edible portion)
Japanese butterbur (petiole, raw)

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