Sodium Content of Vegetables
(171 - 180)
-
(per 10 g edible portion)
Mukago (raw)
1 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
1 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
1 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
-
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
6 mg
(per 220 g edible portion)
Tomato (fruit, raw)
1 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
3 mg
(per 130 g edible portion)
Chicory (spears, raw)
6 mg
(per 200 g edible portion)
Onion (bulb, boiled)
8 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
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