Vegetables Low in Sodium (181st - 200th) (per 100 g edible portion)

• Garlic (bulb, raw)
  
  9 mg
• Kuki-ninniku (scape, raw)
  
  9 mg
• Parsley (leaves, raw)
  
  9 mg
• Water pepper sprout (raw)
  
  9 mg
• Rape (stems and leaves, boiled)
  
  10 mg
• Kintoki (root with skin, boiled)
  
  10 mg
• Hinona (root with tops, raw)
  
  10 mg
• Spinach (leaves, boiled)
  
  10 mg
• Mugwort (leaves, raw)
  
  10 mg
• Edible burdock (root, boiled)
  
  11 mg
• Red chicory (leaves, raw)
  
  11 mg
• Kintoki (root with skin, raw)
  
  11 mg
• Artichoke (flower bud, boiled)
  
  12 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  12 mg
• Nagasaki-hakusai (leaves, boiled)
  
  12 mg
• Rape (stems and leaves, raw)
  
  12 mg
• Kintoki (root without skin, raw)
  
  12 mg
• Bai cai (leaves, raw)
  
  12 mg
• Chrysanthemum (kikunori)
  
  14 mg
• Komatsuna (leaves, boiled)
  
  14 mg