Vegetables Low in Salt equivalents (241st - 260th) (per 100 g edible portion)

• Taisai, Chinese mustard (leaves, raw)
  
  0.1 g
• Takana, broad leaf mustard (leaves, raw)
  
  0.1 g
• Qing gin cai (leaves, raw)
  
  0.1 g
• Qing gin cai (leaves, boiled)
  
  0.1 g
• Japanese silverleaf (petiole, boiled)
  
  0.1 g
• Nagasaki-hakusai (leaves, raw)
  
  0.1 g
• Ha-ninjin (leaves, raw)
  
  0.1 g
• Carrot, regular (root with skin, raw)
  
  0.1 g
• Carrot, regular (root with skin, boiled)
  
  0.1 g
• Carrot, regular (root without skin, raw)
  
  0.1 g
• Carrot, regular (root without skin, boiled)
  
  0.1 g
• Nozawana (leaves, raw)
  
  0.1 g
• Table beet (root, raw)
  
  0.1 g
• Table beet (root, boiled)
  
  0.1 g
• Hiroshimana (leaves, raw)
  
  0.1 g
• Japanese butterbur (petiole, raw)
  
  0.1 g
• Japanese butterbur (petiole, boiled)
  
  0.1 g
• Broccoli (inflorescence, raw)
  
  0.1 g
• Water convolvulus (stems and leaves, raw)
  
  0.1 g
• East Indian lotus root (rhizome, raw)
  
  0.1 g