Sodium Content of Fruits
(21 - 30)
1 mg
(per 21 g edible portion)
Apple (jam)
15 mg
(per 400 g edible portion)
Melon (greenhouse culture, raw)
11 mg
(per 150 g edible portion)
Guava (fruit juices, 10% fruit juice beverage)
11 mg
(per 234 g edible portion)
Avocado (raw)
9 mg
(per 150 g edible portion)
Apple (reconstituted fruit juice)
13 mg
(per 400 g edible portion)
Melon (open culture, raw)
9 mg
(per 150 g edible portion)
Grape (fruit juices, 10% fruit juice beverage)
20 mg
(per 520 g edible portion)
Papaya (ripe, raw)
9 mg
(per 150 g edible portion)
Valencia (fruit juices, 30% fruit juice beverage)
1 mg
(per 20 g edible portion)
Strawberry (jam, heavily sweetened)
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