The amount of Vegetables that contain 260 mg of Phosphorus
(41 - 50)
44 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
×
5.9
160 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
×
1.6
140 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
×
1.9
15 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
×
17.3
32 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
×
8.1
23 mg
(per 30 g edible portion)
Sugukina (pickles)
×
11.3
99 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
×
2.6
41 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
×
6.3
121 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
×
2.1
39 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
×
6.7
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