Algae Low in Phosphorus (per 100 g edible portion)

• Tengusa (tokoroten)
  
  1 mg
• Tengusa (agar jelly)
  
  1 mg
• Okinawa-mozuku (salted, desalted)
  
  2 mg
• Mozuku (salted, desalted)
  
  2 mg
• Ego-nori (okyuto)
  
  3 mg
• Suizenji-nori (dried, soaked in water)
  
  7 mg
• Mukade-nori (salted, desalted)
  
  9 mg
• Green caviar (raw)
  
  10 mg
• Tosaka-nori (red, salted, desalted)
  
  11 mg
• Tosaka-nori (green, salted, desalted)
  
  12 mg
• Ogo-nori (salted, desalted)
  
  14 mg
• Wakame, Dried product (haiboshi , soaked in water)
  
  16 mg
• Wakame Fruit-bearing leave (raw)
  
  26 mg
• Wakame Blanched and salted (desalted)
  
  31 mg
• Tengusa (agar-agar)
  
  34 mg
• Wakame Stipe and center vein (blanched and salted,desalted)
  
  34 mg
• Wakame (raw)
  
  36 mg
• Wakame, Dried product (dried, soaked in water)
  
  47 mg
• Hitoegusa (tsukudani)
  
  63 mg
• Hijiki (boiled and dried)
  
  100 mg