Meats Low in Phosphorus (221st - 240th) (per 100 g edible portion)

• Guinea fowl (meat, without skin, raw)
  
  230 mg
• Swine, Sausage (dry)
  
  240 mg
• Swine, Sausage (lyoner)
  
  240 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  250 mg
• Swine, Ham (pressed)
  
  260 mg
• Swine, Ham (chopped)
  
  260 mg
• Swine (roast pork)
  
  260 mg
• Swine (liver paste)
  
  260 mg
• Duck, wild (meat, without skin, raw)
  
  260 mg
• Chicken, Broiler meat (sasami, baked)
  
  260 mg
• Pigeon (meat, without skin, raw)
  
  260 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  270 mg
• Swine, Ham (shoulder)
  
  270 mg
• Swine, Loin
  
  270 mg
• Swine, Shoulder
  
  290 mg
• Rabbit (meat, lean, raw)
  
  300 mg
• Chicken, Offal (liver, raw)
  
  300 mg
• Cattle, Offal (liver, raw)
  
  330 mg
• Swine, Offal (liver, raw)
  
  340 mg
• Swine, Ham (boneless)
  
  340 mg