Phosphorus Content of Vegetables
(201 - 210)
1 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
33 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
74 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
35 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
4 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
43 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
35 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
37 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
15 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
390 mg
(per 1700 g edible portion)
Cabbage (head, raw)
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