Sodium Content of Vegetables
(191 - 200)
1 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
1 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
1 mg
(per 50 g edible portion)
Mung bean sprout (raw)
1 mg
(per 50 g edible portion)
Black gram sprout (boiled)
1 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
3 mg
(per 180 g edible portion)
Red onion (bulb, raw)
4 mg
(per 200 g edible portion)
Onion (bulb, raw)
1 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
1 mg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
-
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
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