Vegetables Low in Phosphorus (101st - 120th) (per 100 g edible portion)

• Turnip (root, with skin, boiled)
  
  32 mg
• Onion (bulb, raw)
  
  33 mg
• Japanese silverleaf (petiole, boiled)
  
  33 mg
• Eggplant Pickle (salted pickles)
  
  33 mg
• Bitter gourd (fruit, sauted)
  
  33 mg
• Kuki-ninniku (scape, raw)
  
  33 mg
• Kuki-ninniku (scape, boiled)
  
  33 mg
• Chinese cabbage (head, raw)
  
  33 mg
• Chinese cabbage (head, boiled)
  
  33 mg
• Swiss chard (leaves, raw)
  
  33 mg
• Saltwort (stems and leaves, boiled)
  
  34 mg
• Sweet pepper (fruit, raw)
  
  34 mg
• Red onion (bulb, raw)
  
  34 mg
• Red chicory (leaves, raw)
  
  34 mg
• Swiss chard (leaves, boiled)
  
  34 mg
• Sponge gourd (immature fruit, boiled)
  
  34 mg
• Spaghetti squash (fruit, raw)
  
  35 mg
• Shandong cai (salted pickles)
  
  35 mg
• Sugukina (root, raw)
  
  35 mg
• Takana, broad leaf mustard (leaves, raw)
  
  35 mg