Phosphorus is a macro (major) mineral.
    Phosphorus is an essential mineral that is required by every cell in the body for normal function. The majority of the phosphorus in the body is found as phosphate. Approximately 85% of the body's phosphorus is found in bone.

Inadequate phosphorus intake results in abnormally low serum phosphate levels (hypophosphatemia). The effects of hypophosphatemia may include loss of appetite, anemia, muscle weakness, bone pain, rickets (in children), osteomalacia (in adults), increased susceptibility to infection, numbness and tingling of the extremities, and difficulty walking. Severe hypophosphatemia may result in death. Because phosphorus is so widespread in food, dietary phosphorus deficiency is usually seen only in cases of near total starvation.

Adults should have 900 mg every day, pregnant women should have 1250 mg (1.25 gramm).

Intake:

Recommended Dietary Allowance (RDA) for Phosphorus
Babies 0-6 months	100 mg/day
Babies 7-12 months	275 mg/day
Children 1 to 3 years	460 mg/day
Children 4 to 8 years	500 mg/day
Children 9 to 13 years	1000 mg/day
Teenagers 14 to 18	1200 mg/day
Adult	900 mg/day
Pregnant women	1250 mg/day

Phosphorus is a major structural component of bone in the form of a calcium phosphate salt called hydroxyapatite. Phospholipids (e.g., phosphatidylcholine) are major structural components of cell membranes. All energy production and storage are dependent on phosphorylated compounds.
    A number of enzymes, hormones, and cell signaling molecules depend on phosphorylation for their activation.
    The phosphorus-containing molecule binds to hemoglobin in red blood cells and affects oxygen delivery to the tissues of the body.

Phosphorus is found in most foods because it is a critical component of all living organisms. Dairy products, meat, and fish are particularly rich sources of phosphorus.
    The phosphorus in all plant seeds (beans, peas, cereals, and nuts) is present in a storage form of phosphate called phytic acid or phytate.