The amount of Vegetables that contain 260 mg of Phosphorus (31 - 40)

• 

  155 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 1.7
• 

  155 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 1.7
• 

  23 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 11.3
• 

  1 mg

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 260
• 

  24 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 10.8
• 

  8 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 32.5
• 

  8 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 32.5
• 

  10 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 26
• 

  10 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 26
• 

  8 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 32.5