Sodium Content of Vegetables
(151 - 160)
6 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
6 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
2 mg
(per 80 g edible portion)
Edamame (frozen)
6 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
1 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
2 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
2 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
1 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
-
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
8 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
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