The amount of Vegetables that contain 460 mg of Phosphorus (201 - 210)

• 

  1 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 460
• 

  33 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 13.9
• 

  74 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 6.2
• 

  35 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 13.1
• 

  4 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 115
• 

  43 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 10.7
• 

  35 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 13.1
• 

  37 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 12.4
• 

  15 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 30.7
• 

  390 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1.2