Phosphorus Content of Vegetables
(11 - 20)
47 mg
(per 50 g edible portion)
Edamame (raw)
76 mg
(per 55 g edible portion)
Garlic (bulb, raw)
15 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
24 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
28 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
35 mg
(per 25 g edible portion)
Kanpyo (raw)
8 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
6 mg
(per 5 g edible portion)
Green pea (raw)
21 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
6 mg
(per 5 g edible portion)
Water pepper sprout (raw)
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