Sodium Content of Vegetables
(81 - 90)
1 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
81 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
54 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
27 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
14 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
29 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
26 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
49 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
29 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
205 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
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