Sodium Content of Vegetables
(121 - 130)
39 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
8 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
5 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
5 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
1 mg
(per 12 g edible portion)
Radish (root, raw)
3 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
53 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
26 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
1 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
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