Beans
With a large amount of phosphorous, beans are associated with reduced risk of many chronic health issues, including cancer. There are many varieties to choose from, including pinto and navy beans, or chickpeas. A portion of 170 grams typically contains up to 250 mg of phosphorous. Similar to other plant sources above, you can increase the availability and absorption of this mineral by sprouting, fermenting, or soaking the beans before cooking. [11]
