Calcium Content of Vegetables
480 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
231 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
54 mg
(per 10 g edible portion)
Kiriboshi-daikon
82 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
65 mg
(per 25 g edible portion)
Parsley (leaves, raw)
11 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
36 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
49 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
187 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
63 mg
(per 25 g edible portion)
Kanpyo (raw)
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