Vegetables Low in Phosphorus (per 100 g edible portion)

• Ginger (pickles)
  
  4 mg
• Ginger (pickles, sweetened)
  
  4 mg
• Pickle (sour type)
  
  5 mg
• Water shield (young leaves, bottled in water)
  
  5 mg
• Zuiki (dried ziuki, boiled)
  
  5 mg
• Zuiki (fresh zuiki, boiled)
  
  9 mg
• Bamboo shoot (shinachiku)
  
  11 mg
• Japanese silverleaf (petiole, raw)
  
  11 mg
• Tomato, Canned product (juice cocktail)
  
  11 mg
• Myoga (spike, raw)
  
  12 mg
• Zuiki (fresh zuiki, raw)
  
  13 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  14 mg
• Chayote (salted pickles)
  
  14 mg
• Japanese butterbur (petiole, boiled)
  
  15 mg
• Kanpyo (boiled)
  
  16 mg
• Pickle (sweet type)
  
  16 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  16 mg
• Daikon, Japanese radish (root without skin, raw)
  
  17 mg
• Hiroshimana (salted pickles)
  
  17 mg
• Black gram sprout (boiled)
  
  17 mg