The amount of Vegetables that contain 460 mg of Phosphorus (191 - 200)

• 

  35 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 13.1
• 

  43 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 10.7
• 

  17 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 27.1
• 

  41 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 11.2
• 

  79 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 5.8
• 

  7 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 65.7
• 

  6 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 76.7
• 

  4 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 115
• 

  14 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 32.9
• 

  25 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 18.4