Vegetables
|
| DESCRIPTION |
AMOUNT |
PHOSPHORUS
(MG) |
CALCIUM
(MG) |
|
| Asparagus |
6 spears |
50 |
20 |
| Artichokes |
1 |
90 |
50 |
| Avocado |
1/4 |
20 |
5 |
| Beans: green |
1/2 cup |
20 |
30 |
| Beans: kidney, navy, lima |
1/2 cup |
140 |
40 |
| Beans: pinto, garbanzo |
1/2 cup |
210 |
75 |
| Bean sprouts, alfalfa |
1/2 cup |
25 |
10 |
| Beets |
1/2 cup |
20 |
10 |
| Broccoli |
1/2 cup |
60 |
70 |
| Brussel sprouts |
1/2 cup |
50 |
25 |
| Cabbage |
1/2 cup |
15 |
30 |
| Carrots |
1 |
30 |
30 |
| Cauliflower |
1/2 cup |
25 |
10 |
| Celery |
1 stalk |
15 |
20 |
| Corn |
1/2 cup |
55 |
5 |
| Cucumbers |
1/2 cup |
20 |
20 |
| Eggplant |
1/2 cup |
20 |
10 |
| Greens |
1/2 cup |
40 |
115 |
| Lentils |
1/2 cup |
120 |
20 |
| Lettuce |
1 cup |
25 |
40 |
| Mixed vegetables: plain |
1/2 cup |
55 |
25 |
| frozen with sauce |
1/2 cup |
50 |
60 |
| Mushrooms: fresh, canned |
1/2 cup |
90 |
10 |
| Onions |
1/2 cup |
30 |
25 |
| Parsnips |
1/2 cup |
60 |
45 |
| Peas: green |
1/2 cup |
65 |
20 |
| Splitpeas, blackeye peas |
1/2 cup |
130 |
10 |
| Peppers |
1 |
20 |
10 |
| Potatoes: baked, boiled |
1 |
100 |
10 |
| Potatoes: fried, mashed |
1/2 cup |
50 |
20 |
| Pumpkin |
1/2 cup |
30 |
30 |
| Radishes |
10 |
30 |
30 |
| Rutabagas |
1/2 cup |
30 |
60 |
| Spinach |
1/2 cup |
35 |
85 |
| Sauerkraut |
1/2 cup |
15 |
30 |
| Squash: summer |
1/2 cup |
25 |
25 |
| Squash: winter |
1/2 cup |
50 |
30 |
| Sweet potatoes, yams |
1/2 cup |
35 |
40 |
| Tomatoes |
1 |
30 |
15 |
| Turnips |
1/2 cup |
20 |
25 |
| Vegetable juice: V-8, tomato |
1/2 cup |
30 |
15 |
| Waterchestnuts |
4 |
15 |
1 |
|
