Vegetables High in Phosphorus (201st - 220th) (per 100 g edible portion)

• Konegi (leaves, raw)
  
  36 mg
• Cucumber (fruit, raw)
  
  36 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  36 mg
• Scallion (bulb, raw)
  
  35 mg
• Carrot, regular (root, frozen)
  
  35 mg
• Ki-nira (leaves, raw)
  
  35 mg
• Takana, broad leaf mustard (leaves, raw)
  
  35 mg
• Sugukina (root, raw)
  
  35 mg
• Shandong cai (salted pickles)
  
  35 mg
• Spaghetti squash (fruit, raw)
  
  35 mg
• Sponge gourd (immature fruit, boiled)
  
  34 mg
• Swiss chard (leaves, boiled)
  
  34 mg
• Red chicory (leaves, raw)
  
  34 mg
• Red onion (bulb, raw)
  
  34 mg
• Sweet pepper (fruit, raw)
  
  34 mg
• Saltwort (stems and leaves, boiled)
  
  34 mg
• Swiss chard (leaves, raw)
  
  33 mg
• Chinese cabbage (head, boiled)
  
  33 mg
• Chinese cabbage (head, raw)
  
  33 mg
• Kuki-ninniku (scape, boiled)
  
  33 mg