3. Organ meats
Organ meats, such as brain and liver, are excellent sources of highly absorbable phosphorus.
One 3-oz (85-g) serving of pan-fried cow’s brain contains almost 26% of the DV.
Chicken liver, which is often used to make the French delicacy pâté, contains 30% of the DV per 3 oz (85 g).
Organ meats are also rich in other essential nutrients, such as vitamin A, vitamin B12, iron, and trace minerals. They can make a delicious and nutritious addition to your diet.
SUMMARYOrgan meats are incredibly nutrient-dense, and contain large amounts of phosphorus and other vitamins and minerals. Brain and liver both contain 26%–30% of the DV per 3-oz (85-g) serving.
4. Seafood
Many types of seafood are good sources of phosphorus.
Cuttlefish, a mollusk related to squid and octopus, is one of the richest sources, supplying 39% of the DV in each 3-oz (85-g) cooked serving.
Other fish that are good sources of phosphorus include (per 3 oz or 85 g):
Some of these foods, like salmon, sardines, and mackerel, are also good sources of the anti-inflammatory omega-3 fatty acids that may protect against cancer, heart disease, and other chronic illnesses.
SUMMARYMany different types of seafood are rich in phosphorus. Cuttlefish is one of the best sources, with 493 mg of phosphorus per serving.