Sodium Content of Vegetables
(Initial D) (1 - 10)
22 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
35 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
168 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
205 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
144 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
173 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
468 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
400 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
97 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
880 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
<
1
2
>
