The amount of Vegetables that contain 1250 mg of Phosphorus (81 - 90)

• 

  14 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 89.3
• 

  6 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 208
• 

  3 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 417
• 

  58 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 21.6
• 

  40 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 31.3
• 

  165 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 7.6
• 

  18 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 69.4
• 

  46 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 27.2
• 

  96 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 13
• 

  15 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 83.3