Sodium Content of Vegetables
(Initial K) (11 - 20)
2 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
4 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
27 mg
(per 10 g edible portion)
Kiriboshi-daikon
-
(per 27 g edible portion)
Kogomi (spears, raw)
20 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
20 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
1 mg
(per 100 g edible portion)
Konegi (leaves, raw)
3 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
5 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
56 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
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