The amount of Vegetables that contain 260 mg of Phosphorus (161 - 170)

• 

  5 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 52
• 

  105 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 2.5
• 

  45 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 5.8
• 

  49 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 5.3
• 

  4 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 65
• 

  45 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 5.8
• 

  244 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 1.1
• 

  11 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 23.6
• 

  32 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 8.1
• 

  42 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 6.2