The amount of Vegetables that contain 405 mg of Phosphorus (41 - 50)

• 

  44 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 9.2
• 

  160 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 2.5
• 

  140 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 2.9
• 

  15 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 27
• 

  32 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 12.7
• 

  23 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 17.6
• 

  99 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 4.1
• 

  41 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 9.9
• 

  121 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 3.3
• 

  39 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 10.4