The amount of Vegetables that contain 460 mg of Phosphorus (251 - 260)

• 

  342 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 1.3
• 

  44 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 10.5
• 

  27 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 17
• 

  227 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 2
• 

  216 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 2.1
• 

  194 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 2.4
• 

  9 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 51.1
• 

  51 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 9
• 

  173 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 2.7
• 

  5 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 92