The amount of Vegetables that contain 120 mg of Sodium (71 - 80)

• 

  22 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 5.5
• 

  22 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 5.5
• 

  56 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 2.1
• 

  16 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 7.5
• 

  15 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 8
• 

  29 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 4.1
• 

  13 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 9.2
• 

  39 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 3.1
• 

  30 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 4
• 

  13 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 9.2