Sodium Content of Vegetables
(71 - 80)
22 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
22 mg
(per 120 g edible portion)
Celery (petiole, raw)
56 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
16 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
15 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
29 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
13 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
39 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
30 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
13 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
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