Phosphorus Content of Vegetables
(231 - 240)
29 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
7 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
28 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
22 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
36 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
58 mg
(per 280 g edible portion)
Table beet (root, raw)
44 mg
(per 190 g edible portion)
Udo (stem, leached in water)
58 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
24 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
6 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
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