The amount of Vegetables that contain 260 mg of Phosphorus (261 - 270)

• 

  2 mg

  (per 12 g edible portion)

  Pickle (sweet type)
  × 130
• 

  4 mg

  (per 25 g edible portion)

  Kanpyo (boiled)
  × 65
• 

  55 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 4.7
• 

  20 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 13
• 

  168 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 1.5
• 

  53 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 4.9
• 

  2 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 130
• 

  17 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 15.3
• 

  1 mg

  (per 5 g edible portion)

  Bamboo shoot (shinachiku)
  × 260
• 

  39 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 6.7