Phosphorus Content of Foods
(1081 - 1090)
50 mg
(per 200 g edible portion)
Onion (bulb, boiled)
22 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
28 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
31 mg
(per 190 g edible portion)
Udo (stem, raw)
3 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
14 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
1 mg
(per 5 g edible portion)
Hot pepper sauce
42 mg
(per 295 g edible portion)
Valencia (juice sacs, raw)
7 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
12 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
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