Salt equivalents Content of Vegetables (81 - 90)

0.2 g

(per 200 g edible portion)
Kyona (leaves, boiled)
0.2 g

(per 200 g edible portion)
Kyona (leaves, raw)
0.1 g

(per 140 g edible portion)
Turnip (leaves, boiled)
0.2 g

(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.2 g

(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.1 g

(per 162 g edible portion)
Endive (leaves, raw)
-

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

(per 265 g edible portion)
Artichoke (flower bud, raw)
0 g

(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0 g

(per 30 g edible portion)
Bracken (young shoots, boiled)

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