Sodium Content of Vegetables
(111 - 120)
31 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
24 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
24 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
19 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
43 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
18 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
-
(per 5 g edible portion)
Water pepper sprout (raw)
2 mg
(per 25 g edible portion)
Parsley (leaves, raw)
5 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
5 mg
(per 55 g edible portion)
Garlic (bulb, raw)
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