Sodium Content of Vegetables
(101 - 110)
1 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
41 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
168 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
20 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
1 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
41 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
22 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
144 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
6 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
40 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
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