The amount of Vegetables that contain 460 mg of Phosphorus (11 - 20)

• 

  47 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 9.8
• 

  76 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 6.1
• 

  15 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 30.7
• 

  24 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 19.2
• 

  28 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 16.4
• 

  35 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 13.1
• 

  8 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 57.5
• 

  6 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 76.7
• 

  21 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 21.9
• 

  6 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 76.7