Phosphorus Content of Vegetables
(71 - 80)
5 mg
(per 10 g edible portion)
Mukago (raw)
234 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
128 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
109 mg
(per 200 g edible portion)
Kyona (leaves, raw)
19 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
3 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
85 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
50 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
120 mg
(per 215 g edible portion)
Edible burdock (root, raw)
5 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
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