Phosphorus Content of Vegetables
(41 - 50)
44 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
160 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
140 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
15 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
32 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
23 mg
(per 30 g edible portion)
Sugukina (pickles)
99 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
41 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
121 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
39 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
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