Sodium Content of Vegetables
(Initial P)
2 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0 mg
(per 1 g edible portion)
Perilla (leaves, raw)
0 mg
(per 2 g edible portion)
Perilla (seeds, raw)
120 mg
(per 12 g edible portion)
Pickle (sour type)
53 mg
(per 12 g edible portion)
Pickle (sweet type)
10 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
6 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
15 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
45 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
10 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
