Sodium Content of Vegetables
(21 - 30)
1430 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
170 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
120 mg
(per 12 g edible portion)
Pickle (sour type)
1176 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
198 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
97 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
291 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
288 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
513 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
146 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
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