Phosphorus Content of Vegetables
(31 - 40)
155 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
155 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
23 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
1 mg
(per 2 g edible portion)
Perilla (seeds, raw)
24 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
8 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
8 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
10 mg
(per 12 g edible portion)
Green pea (canned in brine)
10 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
8 mg
(per 10 g edible portion)
Green pea (boiled)
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