Calcium Content of Foods
(Initial K) (1 - 10)
2 mg
(per 70 g edible portion)
Kabosu (juice, fresh)
5 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
12 mg
(per 206 g edible portion)
Kaki, Japanese persimmon (astringency removed, raw)
7 mg
(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
21 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
-
(per 5 g edible portion)
Kamairi-cha (infusion)
7 mg
(per 50 g edible portion)
Kanoko
9 mg
(per 25 g edible portion)
Kanpyo (boiled)
63 mg
(per 25 g edible portion)
Kanpyo (raw)
20 mg
(per 30 g edible portion)
Karinto (brown sugar)
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