Vegetables Low in Phosphorus (161st - 180th) (per 100 g edible portion)

• Pumpkin, Western (fruit, raw)
  
  43 mg
• Pumpkin, Western (fruit, boiled)
  
  43 mg
• Red cabbage (head, raw)
  
  43 mg
• Ta cai (leaves, boiled)
  
  43 mg
• Ha-daikon (leaves, raw)
  
  43 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  43 mg
• Takana, broad leaf mustard (salted pickles)
  
  43 mg
• Spinach (leaves, boiled)
  
  43 mg
• Soybean sprout (boiled)
  
  43 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  44 mg
• Garland chrysanthemum (leaves, raw)
  
  44 mg
• Garland chrysanthemum (leaves, boiled)
  
  44 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  44 mg
• Eggplant Pickle (nukamiso-zuke)
  
  44 mg
• Water convolvulus (stems and leaves, raw)
  
  44 mg
• Kale (leaves, raw)
  
  45 mg
• Komatsuna (leaves, raw)
  
  45 mg
• Taisai, Chinese mustard (salted pickles)
  
  45 mg
• Osaka-shirona (leaves, boiled)
  
  46 mg
• Turnip, Pickle (salted pickles, leaves)
  
  46 mg