Vegetables High in Salt equivalents (61st - 80th) (per 100 g edible portion)

• Garland chrysanthemum (leaves, raw)
  
  0.2 g
• Leaf mustard (leaves, raw)
  
  0.2 g
• Saltwort (stems and leaves, boiled)
  
  0.2 g
• Green pea (frozen)
  
  0.2 g
• Ashitaba (stems and leaves, raw)
  
  0.2 g
• Wasabi (rhizome, raw)
  
  0.1 g
• East Indian lotus root (rhizome, raw)
  
  0.1 g
• Water convolvulus (stems and leaves, raw)
  
  0.1 g
• Broccoli (inflorescence, raw)
  
  0.1 g
• Japanese butterbur (petiole, boiled)
  
  0.1 g
• Japanese butterbur (petiole, raw)
  
  0.1 g
• Hiroshimana (leaves, raw)
  
  0.1 g
• Table beet (root, boiled)
  
  0.1 g
• Table beet (root, raw)
  
  0.1 g
• Nozawana (leaves, raw)
  
  0.1 g
• Carrot, regular (root without skin, boiled)
  
  0.1 g
• Carrot, regular (root without skin, raw)
  
  0.1 g
• Carrot, regular (root with skin, boiled)
  
  0.1 g
• Carrot, regular (root with skin, raw)
  
  0.1 g
• Ha-ninjin (leaves, raw)
  
  0.1 g