Phosphorus Content of Vegetables
(161 - 170)
5 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
105 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
45 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
49 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
4 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
45 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
244 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
11 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
32 mg
(per 100 g edible portion)
Konegi (leaves, raw)
42 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
<
1
…
17
…
28
>
