Phosphorus Content of Vegetables
(241 - 250)
22 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
3 mg
(per 12 g edible portion)
Scallion (pickles, sweetened)
29 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
29 mg
(per 140 g edible portion)
Chayote (fruit, raw)
11 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
30 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
40 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
87 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
340 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
1 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
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