Sodium Content of Vegetables
(201 - 210)
0 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
-
(per 40 g edible portion)
Edamame (boiled)
2 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
2 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
-
(per 30 g edible portion)
Bracken (young shoots, raw)
1 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
1 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
1 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
1 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
-
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
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