The amount of Vegetables that contain 460 mg of Phosphorus (221 - 230)

• 

  12 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 38.3
• 

  33 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 13.9
• 

  32 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 14.4
• 

  28 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 16.4
• 

  50 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 9.2
• 

  22 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 20.9
• 

  28 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 16.4
• 

  31 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 14.8
• 

  7 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 65.7
• 

  12 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 38.3