Phosphorus Content of Vegetables
(211 - 220)
109 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
23 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
26 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
51 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
55 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
23 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
55 mg
(per 220 g edible portion)
Tomato (fruit, raw)
34 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
15 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
14 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
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