Phosphorus Content of Vegetables
(131 - 140)
528 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
66 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
64 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
57 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
22 mg
(per 50 g edible portion)
Soybean sprout (boiled)
102 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
9 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
17 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
14 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
24 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
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