Phosphorus Content of Vegetables
(81 - 90)
14 mg
(per 25 g edible portion)
Parsley (leaves, raw)
6 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
3 mg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
58 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
40 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
165 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
18 mg
(per 30 g edible portion)
Kyona (salted pickles)
46 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
96 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
15 mg
(per 30 g edible portion)
Okra (pods, raw)
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