Phosphorus Content of Vegetables
(121 - 130)
4 mg
(per 12 g edible portion)
Radish (root, raw)
12 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
26 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
67 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
99 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
690 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
7 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
112 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
61 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
9 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
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