Soy
Soy would be consumed in different forms, with some of them providing more phosphorus than others. On average, mature soybeans have the highest amount. Only a small cup can meet 100 percent of the recommended daily intake. They can be eaten as a snack, roasted, or seasoned. Fermented options, such as natto and tempeh, are also great sources. The immature form, edamame, provides around 60 percent less phosphorous compared to mature soybeans. This mineral is even lower in prepared soy, including soy milk and tofu. [3]
