F- in Food
(Part 2)

Part 1:
http://bruha.com/pfpc/html/f-_in_food.html

Part 2:

Lettuce.................... 8ppm
Parsley................... 7.8ppm
Stinging Nettle......... 7.8ppm
Spinach.................... 5.7ppm
Dill, garden Dill... .....5.3ppm
Allspice....................5ppm
Clover Pepper...........5ppm
Jamaica pepper.........5ppm
Pimenta................... 5ppm
Bitter melon, Sorosi 4.8ppm
Rhubarb................... 4ppm
Pistachio.................. 3.8ppm
Black Currant........... 2.8ppm
Coconut.................... 2.7ppm
Cauliflower.............. 2.5ppm
Cabbage,
Red cabbage
White Cabbage...........2.5 ppm
Apple
(Malus domestica BORKH.)... 2.1ppm
Ben Nut, Drumstick Tree, Horseradish Tree.... 4ppm
Black bean, Garden bean,
Green bean String bean......... 2ppm
Ginger.......... 2ppm
Cloudberry... 1.9ppm
Carrot.......... 1.8ppm
Red Currant, White Currant.. 1.8ppm
Brazilnut............................ 1.7ppm
Tomato (Miller).......1.7ppm
Pecan......................1.6ppm
Black Walnut............1.6ppm
Dog Rose, Dobbrier, Rose.... 1.5ppm
Rown Berry.......... 1.5ppm
Cashew.........1.4ppm
Shagbark Hickory...... 1.3ppm
Almond.............1.3ppm
English filbert .....1.2ppm
Butternut...... 1.1ppm
Bell pepper, Cheery Pepper,
Cone Pepper, Green Pepper,
Paprika, Sweet Pepper...... 1ppm
Pea........ 1ppm
Mandarin, Tangerine.....1ppm
Gooseberry....1ppm
Peach ....1ppm
Onion.... 1ppm
Strawberry.... 1ppm

Source: Jim Duke, U.S. Agricultural Research Service 1992 http://www.ars-grin.gov/duke/

More:
http://wlapwww.gov.bc.ca/wat/wq/BCguidelines/fluoride/fluoridetoo-14.html#P1425_142839