Vegetables Low in Sodium (221st - 240th) (per 100 g edible portion)

• Artichoke (flower bud, raw)
  
  21 mg
• Nagasaki-hakusai (leaves, raw)
  
  21 mg
• Carrot, regular (root without skin, boiled)
  
  21 mg
• Osaka-shirona (leaves, raw)
  
  22 mg
• Tsumamina (leaves, raw)
  
  22 mg
• Japanese butterbur (petiole, boiled)
  
  22 mg
• Watercress (stems and leaves, raw)
  
  23 mg
• Ta cai (leaves, boiled)
  
  23 mg
• Carrot, regular (root with skin, raw)
  
  24 mg
• Nozawana (leaves, raw)
  
  24 mg
• East Indian lotus root (rhizome, raw)
  
  24 mg
• Wasabi (rhizome, raw)
  
  24 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  25 mg
• Carrot, regular (root without skin, raw)
  
  25 mg
• Sugukina (root, raw)
  
  26 mg
• Water convolvulus (stems and leaves, raw)
  
  26 mg
• Qin cai (stems and leaves, raw)
  
  27 mg
• Qin cai (stems and leaves, boiled)
  
  27 mg
• Kyona (leaves, boiled)
  
  28 mg
• Celery (petiole, raw)
  
  28 mg