Phosphorus Content of Vegetables
(171 - 180)
47 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
4 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
18 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
64 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
20 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
157 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
95 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
56 mg
(per 180 g edible portion)
Red onion (bulb, raw)
4 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
624 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
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