Vegetables Low in Phosphorus (241st - 260th) (per 100 g edible portion)

• Hyacinth bean (immature pods, raw)
  
  63 mg
• Kyona (leaves, raw)
  
  64 mg
• Kyona (leaves, boiled)
  
  64 mg
• Kintoki (root with skin, raw)
  
  64 mg
• Mizukakena (leaves, raw)
  
  64 mg
• Ne-mitsuba (leaves, raw)
  
  64 mg
• Mukago (raw)
  
  64 mg
• Ashitaba (stems and leaves, raw)
  
  65 mg
• Red pepper (leaves and fruits, raw)
  
  65 mg
• Eggplant Pickle (koji-zuke)
  
  65 mg
• Lily bulb (bulb, boiled)
  
  65 mg
• Kintoki (root with skin, boiled)
  
  66 mg
• Broccoli (inflorescence, boiled)
  
  66 mg
• Zha cai (pickles)
  
  67 mg
• Kintoki (root without skin, raw)
  
  67 mg
• Mizukakena (salted pickles)
  
  67 mg
• Cauliflower (inflorescence, raw)
  
  68 mg
• Kogomi (spears, raw)
  
  69 mg
• Perilla (leaves, raw)
  
  70 mg
• Leaf mustard (salted pickles)
  
  71 mg