Phosphorus Content of Vegetables
(Initial A)
4 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
28 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
24 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
29 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
40 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
24 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
23 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
20 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
25 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
8 mg
(per 20 g edible portion)
Asparagus (canned in brine)
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