Phosphorus Content of Vegetables
(61 - 70)
18 mg
(per 27 g edible portion)
Kogomi (spears, raw)
224 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
230 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
12 mg
(per 18 g edible portion)
Zha cai (pickles)
191 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
284 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
91 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
13 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
11 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
25 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
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