Phosphorus Content of Foods
(1191 - 1200)
33 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
3 mg
(per 20 g edible portion)
Strawberry (jam, lightly sweetened)
3 mg
(per 20 g edible portion)
Apricot (canned in heavy syrup)
20 mg
(per 140 g edible portion)
Chayote (salted pickles)
168 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
21 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
13 mg
(per 100 g edible portion)
Katsuo-bushi and kombu extract
16 mg
(per 120 g edible portion)
Wine (red)
3 mg
(per 20 g edible portion)
Whale (sarashi-kujira)
29 mg
(per 400 g edible portion)
Melon (open culture, raw)
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