Vegetables Low in Phosphorus (21st - 40th) (per 100 g edible portion)

• Daikon, Japanese radish (root with skin, raw)
  
  18 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  18 mg
• Wax gourd (fruit, raw)
  
  18 mg
• Tomatoes Canned products (juice)
  
  18 mg
• Japanese butterbur (petiole, raw)
  
  18 mg
• Myoga-take (stems and leaves, raw)
  
  18 mg
• Wax gourd (friut, boiled)
  
  19 mg
• Chrysanthemum (petals, boiled)
  
  20 mg
• Cabbage (head, boiled)
  
  20 mg
• Oriental pickling melon (fruit, raw)
  
  20 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  20 mg
• Onion (bulb, leached in water)
  
  20 mg
• Carrot, regular (juice, canned)
  
  20 mg
• Rhubarb (petiole, boiled)
  
  20 mg
• Ha-shoga (rhizome, raw)
  
  21 mg
• Chayote (fruit, raw)
  
  21 mg
• Yellow sweet pepper (fruit, raw)
  
  21 mg
• Scallion (pickles, sweetened)
  
  21 mg
• Mini-kyarotto (root, raw)
  
  22 mg
• Green sweet pepper (fruit, raw)
  
  22 mg