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

• Red pepper (fruit, raw)
  
  71 mg
• Rape (stems and leaves, boiled)
  
  71 mg
• Lily bulb (bulb, raw)
  
  71 mg
• Leaf mustard (leaves, raw)
  
  72 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  72 mg
• Kintoki (root without skin, boiled)
  
  72 mg
• Wasabi (wasabi-zuke)
  
  72 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  73 mg
• Brussels sprout (head, raw)
  
  73 mg
• East Indian lotus root (rhizome, raw)
  
  74 mg
• New Zealand spinach (stems and leaves, raw)
  
  75 mg
• Brussels sprout (head, boiled)
  
  75 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  76 mg
• Sugukina (pickles)
  
  76 mg
• Red pepper (leaves and fruits, sauteed)
  
  76 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  77 mg
• Rape (stems and leaves, raw)
  
  78 mg
• East Indian lotus root (rhizome, boiled)
  
  78 mg
• Wasabi (rhizome, raw)
  
  79 mg
• Green pea (boiled)
  
  80 mg