Sodium Content of Vegetables
(Initial A) (1 - 10)
1 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
1 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
-
(per 20 g edible portion)
Arrowhead (tuber, raw)
6 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
14 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
1 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
1 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
17 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
24 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
70 mg
(per 20 g edible portion)
Asparagus (canned in brine)
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