Sodium Content of Vegetables
(91 - 100)
5 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
35 mg
(per 215 g edible portion)
Edible burdock (root, raw)
1 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
173 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
36 mg
(per 250 g edible portion)
Spinach (leaves, raw)
29 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
31 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
15 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
20 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
21 mg
(per 140 g edible portion)
Turnip (leaves, raw)
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