Vegetables Low in Phosphorus (281st - 300th) (per 100 g edible portion)

• Turnip, Pickle (nukamiso-zuke, leaves)
  
  81 mg
• Green pea (canned in brine)
  
  82 mg
• Field horsetail (fertile shoot, boiled)
  
  82 mg
• Sweet corn (immature kernels, frozen)
  
  84 mg
• Asatsuki (leaves, boiled)
  
  85 mg
• Perilla (seeds, raw)
  
  85 mg
• Asatsuki (leaves, raw)
  
  86 mg
• Turnip rape (flower buds and stems, raw)
  
  86 mg
• Turnip rape (flower buds and stems, boiled)
  
  86 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  88 mg
• Mugwort (leaves, boiled)
  
  88 mg
• Fukinoto (inflorescence, raw)
  
  89 mg
• Broccoli (inflorescence, raw)
  
  89 mg
• Yomena (leaves, raw)
  
  89 mg
• Sweet corn (immature kernels on cob, frozen)
  
  90 mg
• Japanese angelica-tree (spears, boiled)
  
  92 mg
• Shepherd's purse (leaves, raw)
  
  92 mg
• Field horsetail (fertile shoot, raw)
  
  94 mg
• Green pea (frozen)
  
  96 mg
• Red garlic (bulb and leaves, raw)
  
  96 mg