The amount of Vegetables that contain 460 mg of Phosphorus (31 - 40)

• 

  155 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 3
• 

  155 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 3
• 

  23 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 20
• 

  1 mg

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 460
• 

  24 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 19.2
• 

  8 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 57.5
• 

  8 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 57.5
• 

  10 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 46
• 

  10 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 46
• 

  8 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 57.5