Vegetables High in Sodium (61st - 80th) (per 100 g edible portion)

• Saltwort (stems and leaves, boiled)
  
  66 mg
• Carrot, regular (root, frozen)
  
  64 mg
• Swiss chard (leaves, boiled)
  
  61 mg
• Leaf mustard (leaves, raw)
  
  60 mg
• Ashitaba (stems and leaves, raw)
  
  60 mg
• Saltwort (stems and leaves, raw)
  
  56 mg
• Daikon, Japanese radish (leaves, raw)
  
  48 mg
• Takana, broad leaf mustard (leaves, raw)
  
  43 mg
• Turnip (leaves, boiled)
  
  43 mg
• Ashitaba (stems and leaves, boiled)
  
  43 mg
• Japanese silverleaf (petiole, boiled)
  
  42 mg
• Garland chrysanthemum (leaves, boiled)
  
  42 mg
• Ha-daikon (leaves, raw)
  
  41 mg
• Table beet (root, boiled)
  
  38 mg
• Taisai, Chinese mustard (leaves, raw)
  
  38 mg
• Kyona (leaves, raw)
  
  36 mg
• Japanese butterbur (petiole, raw)
  
  35 mg
• Endive (leaves, raw)
  
  35 mg
• Qing gin cai (leaves, raw)
  
  32 mg
• Sugukina (leaves, raw)
  
  32 mg