Sodium Content of Fruits
(31 - 40)
2 mg
(per 100 g edible portion)
Yuzu (peel, raw)
19 mg
(per 515 g edible portion)
Papaya (unripe, raw)
5 mg
(per 120 g edible portion)
Lemon (whole, raw)
6 mg
(per 140 g edible portion)
Peach (canned in heavy syrup, solids)
2 mg
(per 40 g edible portion)
Natsumikan (canned in heavy syrup)
3 mg
(per 65 g edible portion)
Japanese pear (canned in heavy syrup)
6 mg
(per 150 g edible portion)
Grapefruit (fruit juices, 50% fruit juice beverage)
6 mg
(per 150 g edible portion)
Guava (fruit juices, 20% fruit juice beverage, nectar)
1 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
3 mg
(per 64 g edible portion)
Satsuma mandarin (canned in light syrup, solids)
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