Calcium Content of Foods
(1011 - 1020)
2 mg
(per 21 g edible portion)
Apricot (jam, heavily sweetened)
12 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
11 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
11 mg
(per 140 g edible portion)
Chayote (salted pickles)
1 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
1 mg
(per 9 g edible portion)
Ginkgo nut (boiled)
1 mg
(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
8 mg
(per 94 g edible portion)
Fu, Gluten products (steamed tubular type)
8 mg
(per 120 g edible portion)
Wine (red)
1 mg
(per 15 g edible portion)
Rice cracker (amakara-senbei)
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