Sodium Content of Vegetables
(241 - 250)
0 mg
(per 1 g edible portion)
Perilla (leaves, raw)
-
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0 mg
(per 5 g edible portion)
Winged bean (immature pods, raw)
-
(per 27 g edible portion)
Kogomi (spears, raw)
1 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
-
(per 25 g edible portion)
Kanpyo (boiled)
4 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
15 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
10 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
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