Salt equivalents Content of Vegetables (Initial D) (1 - 10)

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)
0 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
0 g

(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
0 g

(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
1.2 g

(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
1 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.3 g

(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
2.2 g

(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)

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