The amount of Vegetables that contain 100 mg of Sodium (81 - 90)

• 

  1 mg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 100
• 

  81 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 1.2
• 

  54 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 1.9
• 

  27 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 3.7
• 

  14 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 7.1
• 

  29 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 3.4
• 

  26 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 3.8
• 

  49 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 2
• 

  29 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 3.4
• 

  205 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 0.5