Sodium Content of Vegetables
972 mg
(per 18 g edible portion)
Zha cai (pickles)
880 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
2380 mg
(per 85 g edible portion)
Ginger (pickles)
3510 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
520 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
460 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
5985 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
400 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
380 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
170 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
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