Foods Low in Phosphorus (421st - 440th) (per 100 g edible portion)

• Kohlrabi (enlarged stems, raw)
  
  29 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  29 mg
• Cherry tomato (fruit, raw)
  
  29 mg
• Table beet (root, boiled)
  
  29 mg
• Tomapi (fruit, raw)
  
  29 mg
• Pitaya (raw)
  
  29 mg
• Raspberry (raw)
  
  29 mg
• Endive (leaves, raw)
  
  30 mg
• Gyoja-ninniku (leaves, raw)
  
  30 mg
• Shandong cai (leaves, boiled)
  
  30 mg
• Eggplant (fruit, raw)
  
  30 mg
• Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
  
  30 mg
• Manju (kuzu-manju)
  
  30 mg
• Gyokuro (infusion)
  
  30 mg
• Thousand Island dressing
  
  30 mg
• Chinese noodles (wet form, boiled)
  
  31 mg
• Fu, Gluten products (steamed tubular type)
  
  31 mg
• Japanese yam (tuberous root, raw)
  
  31 mg
• Brown sugar lump
  
  31 mg
• Yama-udo (stem, raw)
  
  31 mg