Vegetables Low in Phosphorus (61st - 80th) (per 100 g edible portion)

• Mung bean sprout (raw)
  
  25 mg
• Turfed stone leek (leaves, raw)
  
  25 mg
• Turfed stone leek (leaves, boiled)
  
  25 mg
• Turnip (root, without skin, boiled)
  
  26 mg
• Tomato (fruit, raw)
  
  26 mg
• Tomato, Canned product (whole)
  
  26 mg
• Eggplant Western type (fruit, raw)
  
  26 mg
• Eggplant Western type (fruit, fried)
  
  26 mg
• Chinese chive (leaves, boiled)
  
  26 mg
• Nebuka-negi (leaves, blanched, raw)
  
  26 mg
• Leek (bulb and leaves, boiled)
  
  26 mg
• Cabbage (head, raw)
  
  27 mg
• Shandong cai (leaves, raw)
  
  27 mg
• Qing gin cai (leaves, raw)
  
  27 mg
• Qing gin cai (leaves, boiled)
  
  27 mg
• Eggplant (fruit, boiled)
  
  27 mg
• Eggplant Pickle (shiba-zuke)
  
  27 mg
• Carrot, regular (root with skin, boiled)
  
  27 mg
• Leek (bulb and leaves, raw)
  
  27 mg
• Turnip (root, with skin, raw)
  
  28 mg