Vegetables High in Phosphorus (221st - 240th) (per 100 g edible portion)

• Kuki-ninniku (scape, raw)
  
  33 mg
• Bitter gourd (fruit, sauted)
  
  33 mg
• Eggplant Pickle (salted pickles)
  
  33 mg
• Japanese silverleaf (petiole, boiled)
  
  33 mg
• Onion (bulb, raw)
  
  33 mg
• Turnip (root, with skin, boiled)
  
  32 mg
• Red-tip leaf lettuce (leaves, raw)
  
  31 mg
• Kiri-mitsuba (leaves, boiled)
  
  31 mg
• Ha-negi (leaves, raw)
  
  31 mg
• Chinese chive (leaves, raw)
  
  31 mg
• Bitter gourd (fruit, raw)
  
  31 mg
• Yama-udo (stem, raw)
  
  31 mg
• Eggplant (fruit, raw)
  
  30 mg
• Shandong cai (leaves, boiled)
  
  30 mg
• Gyoja-ninniku (leaves, raw)
  
  30 mg
• Endive (leaves, raw)
  
  30 mg
• Tomapi (fruit, raw)
  
  29 mg
• Table beet (root, boiled)
  
  29 mg
• Cherry tomato (fruit, raw)
  
  29 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  29 mg