Phosphorus Content of Vegetables
(221 - 230)
12 mg
(per 50 g edible portion)
Mung bean sprout (raw)
33 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
32 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
28 mg
(per 130 g edible portion)
Chicory (spears, raw)
50 mg
(per 200 g edible portion)
Onion (bulb, boiled)
22 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
28 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
31 mg
(per 190 g edible portion)
Udo (stem, raw)
7 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
12 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
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