Phosphorus Content of Foods
(1041 - 1050)
47 mg
(per 247 g edible portion)
Pitaya (raw)
79 mg
(per 280 g edible portion)
Table beet (root, boiled)
7 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
6 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
4 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
14 mg
(per 50 g edible portion)
Black gram sprout (raw)
25 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
1 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
33 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
42 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (brown rice)
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