The amount of Vegetables that contain 1250 mg of Phosphorus (61 - 70)

• 

  18 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 69.4
• 

  224 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 5.6
• 

  230 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 5.4
• 

  12 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 104
• 

  191 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 6.5
• 

  284 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 4.4
• 

  91 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 13.7
• 

  13 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 96.2
• 

  11 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 114
• 

  25 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 50