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

• Ashitaba (stems and leaves, boiled)
  
  51 mg
• Water dropwort (stems and leaves, raw)
  
  51 mg
• Hinona (root with tops, raw)
  
  51 mg
• Soybean sprout (raw)
  
  51 mg
• Osaka-shirona (leaves, raw)
  
  52 mg
• Osaka-shirona (salted pickles)
  
  52 mg
• Daikon, Japanese radish (leaves, raw)
  
  52 mg
• Ha-ninjin (leaves, raw)
  
  52 mg
• Spinach (leaves, frozen)
  
  52 mg
• Tossa jute (stems and leaves, boiled)
  
  53 mg
• Fukinoto (inflorescence, boiled)
  
  54 mg
• Ne-mitsuba (leaves, boiled)
  
  54 mg
• Artichoke (flower bud, boiled)
  
  55 mg
• Tsumamina (leaves, raw)
  
  55 mg
• Eggplant Pickle (karashi-zuke)
  
  55 mg
• Chinese cabbage (kim chee)
  
  55 mg
• Hiroshimana (leaves, raw)
  
  55 mg
• Okra (pods, boiled)
  
  56 mg
• Qin cai (stems and leaves, raw)
  
  56 mg
• Qin cai (stems and leaves, boiled)
  
  56 mg