Sodium Content of Vegetables
(51 - 60)
9 mg
(per 10 g edible portion)
Green pea (frozen)
106 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
6 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
18 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
24 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
35 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
79 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
42 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
17 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
63 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
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