Sodium Content of Vegetables
(Initial O)
1 mg
(per 30 g edible portion)
Okra (pods, boiled)
1 mg
(per 30 g edible portion)
Okra (pods, raw)
6 mg
(per 200 g edible portion)
Onion (bulb, boiled)
8 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
4 mg
(per 200 g edible portion)
Onion (bulb, raw)
4 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
170 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
49 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
54 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
186 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
