Phosphorus Content of Vegetables
(261 - 270)
2 mg
(per 12 g edible portion)
Pickle (sweet type)
4 mg
(per 25 g edible portion)
Kanpyo (boiled)
55 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
20 mg
(per 140 g edible portion)
Chayote (salted pickles)
168 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
53 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
2 mg
(per 20 g edible portion)
Myoga (spike, raw)
17 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
1 mg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
39 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
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