Phosphorus Content of Vegetables
(191 - 200)
35 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
43 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
17 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
41 mg
(per 162 g edible portion)
Endive (leaves, raw)
79 mg
(per 280 g edible portion)
Table beet (root, boiled)
7 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
6 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
4 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
14 mg
(per 50 g edible portion)
Black gram sprout (raw)
25 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
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