Phosphorus Content of Vegetables
(181 - 190)
651 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
18 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
18 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
66 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
62 mg
(per 200 g edible portion)
Onion (bulb, raw)
42 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
48 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
16 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
29 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
53 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
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