Foods Low in Phosphorus (361st - 380th) (per 100 g edible portion)

• Somen and Hiyamugi (dry form, boiled)
  
  24 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  24 mg
• Malabar nightshade (stems and leaves, boiled)
  
  24 mg
• Carrot, regular (root without skin, raw)
  
  24 mg
• Green sweet pepper (fruit, sauted)
  
  24 mg
• Red sweet pepper (fruit, sauted)
  
  24 mg
• Mung bean sprout (boiled)
  
  24 mg
• Bracken (young shoots, boiled)
  
  24 mg
• Atemoya (raw)
  
  24 mg
• Valencia (juice sacs, raw)
  
  24 mg
• Gooseberry (raw)
  
  24 mg
• Oleaster (raw)
  
  24 mg
• Hot pepper sauce
  
  24 mg
• Potatoe (tuber, boiled)
  
  25 mg
• Japanese chestnut (kanroni)
  
  25 mg
• Udo (stem, raw)
  
  25 mg
• Turnip (root, without skin, raw)
  
  25 mg
• Ginger (rhizome, raw)
  
  25 mg
• Onion (bulb, boiled)
  
  25 mg
• Chicory (spears, raw)
  
  25 mg