Calcium Content of Meats
2 mg
(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
1 mg
(per 5 g edible portion)
Swine (gelatin)
3 mg
(per 16 g edible portion)
Cattle, Offal (omasum, raw)
2 mg
(per 15 g edible portion)
Swine, Ham (chopped)
15 mg
(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)
3 mg
(per 20 g edible portion)
Cattle, Offal (sinew, boiled)
10 mg
(per 70 g edible portion)
Swine, Sausage (dry)
3 mg
(per 25 g edible portion)
Cattle, Beef product (beefjerky)
10 mg
(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
6 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
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