Sodium Content of Vegetables
(161 - 170)
1 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
10 mg
(per 265 g edible portion)
Red cabbage (head, raw)
27 mg
(per 805 g edible portion)
Green ball (head, raw)
5 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
1 mg
(per 30 g edible portion)
Okra (pods, boiled)
1 mg
(per 30 g edible portion)
Okra (pods, raw)
1 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
1 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
1 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
1 mg
(per 50 g edible portion)
Soybean sprout (raw)
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