Vegetables High in Sodium (101st - 120th) (per 100 g edible portion)

• Japanese butterbur (petiole, boiled)
  
  22 mg
• Tsumamina (leaves, raw)
  
  22 mg
• Osaka-shirona (leaves, raw)
  
  22 mg
• Carrot, regular (root without skin, boiled)
  
  21 mg
• Nagasaki-hakusai (leaves, raw)
  
  21 mg
• Artichoke (flower bud, raw)
  
  21 mg
• Broccoli (inflorescence, raw)
  
  20 mg
• Carrot, regular (root with skin, boiled)
  
  20 mg
• Osaka-shirona (leaves, boiled)
  
  20 mg
• Carrot, regular (juice, canned)
  
  19 mg
• Daikon, Japanese radish (root with skin, raw)
  
  19 mg
• Water dropwort (stems and leaves, raw)
  
  19 mg
• Edible burdock (root, raw)
  
  18 mg
• Red pepper (fruit, dried)
  
  17 mg
• Daikon, Japanese radish (root without skin, raw)
  
  17 mg
• Cos lettuce (leaves, raw)
  
  16 mg
• Water convolvulus (stems and leaves, boiled)
  
  16 mg
• Spinach (leaves, raw)
  
  16 mg
• Turnip rape (flower buds and stems, raw)
  
  16 mg
• East Indian lotus root (rhizome, boiled)
  
  15 mg