Sodium Content of Vegetables
(61 - 70)
13 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
103 mg
(per 280 g edible portion)
Table beet (root, boiled)
61 mg
(per 200 g edible portion)
Kyona (leaves, raw)
86 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
48 mg
(per 162 g edible portion)
Endive (leaves, raw)
44 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
8 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
76 mg
(per 280 g edible portion)
Table beet (root, raw)
16 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
36 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
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