The amount of Vegetables that contain 1250 mg of Phosphorus (131 - 140)

• 

  528 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 2.4
• 

  66 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 18.9
• 

  64 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 19.5
• 

  57 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 21.9
• 

  22 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 56.8
• 

  102 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 12.3
• 

  9 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 139
• 

  17 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 73.5
• 

  14 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 89.3
• 

  24 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 52.1