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

• Chinese chive (leaves, boiled)
  
  1 mg
• Hana-nira (scape and flower bud, raw)
  
  1 mg
• Konegi (leaves, raw)
  
  1 mg
• Basil (leaves, raw)
  
  1 mg
• Green sweet pepper (fruit, raw)
  
  1 mg
• Green sweet pepper (fruit, sauted)
  
  1 mg
• Sponge gourd (immature fruit, raw)
  
  1 mg
• Sponge gourd (immature fruit, boiled)
  
  1 mg
• Horseradish (rhizome, raw)
  
  1 mg
• Myoga (spike, raw)
  
  1 mg
• Soybean sprout (boiled)
  
  1 mg
• Tossa jute (stems and leaves, raw)
  
  1 mg
• Lily bulb (bulb, raw)
  
  1 mg
• Lily bulb (bulb, boiled)
  
  1 mg
• Peanut (immature beans, raw)
  
  1 mg
• Rhubarb (petiole, raw)
  
  1 mg
• Rhubarb (petiole, boiled)
  
  1 mg
• Turfed stone leek (leaves, raw)
  
  1 mg
• Turfed stone leek (leaves, boiled)
  
  1 mg
• Bracken (young shoots, raw)
  
  1 mg