Phosphorus Content of Vegetables
(51 - 60)
7 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
12 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
310 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
13 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
22 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
89 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
128 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
27 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
21 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
1 mg
(per 1 g edible portion)
Perilla (leaves, raw)
<
1
…
6
…
28
>
