Sodium Content of Vegetables
(Initial E) (11 - 17)
2 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
380 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
520 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
198 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
208 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
48 mg
(per 162 g edible portion)
Endive (leaves, raw)
1 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
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