Vegetables High in Phosphorus (261st - 280th) (per 100 g edible portion)

• Tomato, Canned product (whole)
  
  26 mg
• Tomato (fruit, raw)
  
  26 mg
• Turnip (root, without skin, boiled)
  
  26 mg
• Turfed stone leek (leaves, boiled)
  
  25 mg
• Turfed stone leek (leaves, raw)
  
  25 mg
• Mung bean sprout (raw)
  
  25 mg
• Sponge gourd (immature fruit, raw)
  
  25 mg
• Carrot, regular (root without skin, boiled)
  
  25 mg
• Carrot, regular (root with skin, raw)
  
  25 mg
• Chicory (spears, raw)
  
  25 mg
• Onion (bulb, boiled)
  
  25 mg
• Ginger (rhizome, raw)
  
  25 mg
• Turnip (root, without skin, raw)
  
  25 mg
• Udo (stem, raw)
  
  25 mg
• Bracken (young shoots, boiled)
  
  24 mg
• Mung bean sprout (boiled)
  
  24 mg
• Red sweet pepper (fruit, sauted)
  
  24 mg
• Green sweet pepper (fruit, sauted)
  
  24 mg
• Carrot, regular (root without skin, raw)
  
  24 mg
• Malabar nightshade (stems and leaves, boiled)
  
  24 mg