The amount of Vegetables that contain 120 mg of Phosphorus (101 - 110)

• 

  13 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 9.2
• 

  130 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 0.9
• 

  13 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 9.2
• 

  37 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 3.2
• 

  16 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 7.5
• 

  127 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 0.9
• 

  24 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 5
• 

  98 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 1.2
• 

  14 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 8.6
• 

  20 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 6