Vegetables Low in Phosphorus (121st - 140th) (per 100 g edible portion)

• Ki-nira (leaves, raw)
  
  35 mg
• Carrot, regular (root, frozen)
  
  35 mg
• Scallion (bulb, raw)
  
  35 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  36 mg
• Cucumber (fruit, raw)
  
  36 mg
• Konegi (leaves, raw)
  
  36 mg
• Nozawana (pickles, seasoned)
  
  36 mg
• Cauliflower (inflorescence, boiled)
  
  37 mg
• Zucchini (fruit, raw)
  
  37 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  37 mg
• Nagasaki-hakusai (leaves, raw)
  
  37 mg
• Alfalfa sprout (raw)
  
  37 mg
• Rhubarb (petiole, raw)
  
  37 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  38 mg
• Cucumber, Pickle (salted pickles)
  
  38 mg
• Bamboo shoot (canned in water)
  
  38 mg
• Sweet pepper (fruit, sauted)
  
  39 mg
• Celery (petiole, raw)
  
  39 mg
• Nozawana (salted pickles)
  
  39 mg
• Chinese cabbage (salted pickles)
  
  39 mg