Sodium Content of Vegetables
(11 - 20)
2210 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
208 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
240 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
18000 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
192 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
1960 mg
(per 140 g edible portion)
Chayote (salted pickles)
252 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
468 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
180 mg
(per 15 g edible portion)
Ginger (pickles, sweetened)
165 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
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