Vegetables High in Phosphorus (301st - 320th) (per 100 g edible portion)

• Myoga-take (stems and leaves, raw)
  
  18 mg
• Japanese butterbur (petiole, raw)
  
  18 mg
• Tomatoes Canned products (juice)
  
  18 mg
• Wax gourd (fruit, raw)
  
  18 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  18 mg
• Daikon, Japanese radish (root with skin, raw)
  
  18 mg
• Black gram sprout (boiled)
  
  17 mg
• Hiroshimana (salted pickles)
  
  17 mg
• Daikon, Japanese radish (root without skin, raw)
  
  17 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  16 mg
• Pickle (sweet type)
  
  16 mg
• Kanpyo (boiled)
  
  16 mg
• Japanese butterbur (petiole, boiled)
  
  15 mg
• Chayote (salted pickles)
  
  14 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  14 mg
• Zuiki (fresh zuiki, raw)
  
  13 mg
• Myoga (spike, raw)
  
  12 mg
• Tomato, Canned product (juice cocktail)
  
  11 mg
• Japanese silverleaf (petiole, raw)
  
  11 mg
• Bamboo shoot (shinachiku)
  
  11 mg