Sodium Content of Vegetables
(211 - 220)
1 mg
(per 50 g edible portion)
Soybean sprout (boiled)
-
(per 20 g edible portion)
Myoga (spike, raw)
2 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
-
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
-
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0 mg
(per 10 g edible portion)
Basil (leaves, raw)
1 mg
(per 100 g edible portion)
Konegi (leaves, raw)
1 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
1 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
1 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
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