Sodium Content of Vegetables
(141 - 150)
2 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
5 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
8 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
3 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
3 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
95 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
1 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
1 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
3 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
72 mg
(per 1700 g edible portion)
Cabbage (head, raw)
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