Vegetables Low in Phosphorus (81st - 100th) (per 100 g edible portion)

• Chrysanthemum (petals, raw)
  
  28 mg
• Kohlrabi (enlarged stems, boiled)
  
  28 mg
• Malabar nightshade (stems and leaves, raw)
  
  28 mg
• Black gram sprout (raw)
  
  28 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  29 mg
• Kohlrabi (enlarged stems, raw)
  
  29 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  29 mg
• Cherry tomato (fruit, raw)
  
  29 mg
• Table beet (root, boiled)
  
  29 mg
• Tomapi (fruit, raw)
  
  29 mg
• Endive (leaves, raw)
  
  30 mg
• Gyoja-ninniku (leaves, raw)
  
  30 mg
• Shandong cai (leaves, boiled)
  
  30 mg
• Eggplant (fruit, raw)
  
  30 mg
• Yama-udo (stem, raw)
  
  31 mg
• Bitter gourd (fruit, raw)
  
  31 mg
• Chinese chive (leaves, raw)
  
  31 mg
• Ha-negi (leaves, raw)
  
  31 mg
• Kiri-mitsuba (leaves, boiled)
  
  31 mg
• Red-tip leaf lettuce (leaves, raw)
  
  31 mg