Calcium Content of Vegetables
(Initial E)
41 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
33 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
15 mg
(per 40 g edible portion)
Edamame (boiled)
30 mg
(per 80 g edible portion)
Edamame (frozen)
16 mg
(per 50 g edible portion)
Edamame (raw)
103 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
89 mg
(per 215 g edible portion)
Edible burdock (root, raw)
32 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
26 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
20 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
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