The amount of Vegetables that contain 460 mg of Phosphorus (131 - 140)

• 

  528 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.9
• 

  66 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 7
• 

  64 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 7.2
• 

  57 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 8.1
• 

  22 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 20.9
• 

  102 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 4.5
• 

  9 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 51.1
• 

  17 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 27.1
• 

  14 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 32.9
• 

  24 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 19.2