Vegetables High in Salt equivalents (81st - 100th) (per 100 g edible portion)

• Nagasaki-hakusai (leaves, raw)
  
  0.1 g
• Japanese silverleaf (petiole, boiled)
  
  0.1 g
• Qing gin cai (leaves, boiled)
  
  0.1 g
• Qing gin cai (leaves, raw)
  
  0.1 g
• Takana, broad leaf mustard (leaves, raw)
  
  0.1 g
• Taisai, Chinese mustard (leaves, raw)
  
  0.1 g
• Tsumamina (leaves, raw)
  
  0.1 g
• Daikon, Japanese radish (leaves, boiled)
  
  0.1 g
• Daikon, Japanese radish (leaves, raw)
  
  0.1 g
• Ha-daikon (leaves, raw)
  
  0.1 g
• Ta cai (leaves, boiled)
  
  0.1 g
• Ta cai (leaves, raw)
  
  0.1 g
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.1 g
• Celery (petiole, raw)
  
  0.1 g
• Sugukina (root, raw)
  
  0.1 g
• Sugukina (leaves, raw)
  
  0.1 g
• Garland chrysanthemum (leaves, boiled)
  
  0.1 g
• Watercress (stems and leaves, raw)
  
  0.1 g
• Qin cai (stems and leaves, boiled)
  
  0.1 g
• Qin cai (stems and leaves, raw)
  
  0.1 g