The amount of Vegetables that contain 460 mg of Phosphorus (51 - 60)

• 

  7 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 65.7
• 

  12 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 38.3
• 

  310 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 1.5
• 

  13 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 35.4
• 

  22 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 20.9
• 

  89 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 5.2
• 

  128 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 3.6
• 

  27 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 17
• 

  21 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 21.9
• 

  1 mg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 460