Phosphorus Content of Vegetables
(Initial R) (1 - 10)
4 mg
(per 12 g edible portion)
Radish (root, raw)
128 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
140 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
48 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
103 mg
(per 265 g edible portion)
Red cabbage (head, raw)
95 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
56 mg
(per 180 g edible portion)
Red onion (bulb, raw)
8 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
27 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
11 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
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