The amount of Vegetables that contain 460 mg of Phosphorus (171 - 180)

• 

  47 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 9.8
• 

  4 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 115
• 

  18 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 25.6
• 

  64 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 7.2
• 

  20 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 23
• 

  157 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 2.9
• 

  95 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 4.8
• 

  56 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 8.2
• 

  4 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 115
• 

  624 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.7