Salt equivalents Content of Vegetables (71 - 80)

0.1 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.1 g

(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
-

(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.1 g

(per 60 g edible portion)
Ta cai (leaves, boiled)
0.1 g

(per 60 g edible portion)
Ta cai (leaves, raw)
0.1 g

(per 120 g edible portion)
Celery (petiole, raw)
0.2 g

(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0 g

(per 4 g edible portion)
Watercress (stems and leaves, raw)
0.1 g

(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.1 g

(per 60 g edible portion)
Qin cai (stems and leaves, raw)

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