Calcium Content of Foods
(101 - 110)
416 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
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)
15 mg
(per 6 g edible portion)
Mustard (powder)
100 mg
(per 40 g edible portion)
White chocolate
250 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
100 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
63 mg
(per 25 g edible portion)
Kanpyo (raw)
350 mg
(per 140 g edible portion)
Turnip (leaves, raw)
25 mg
(per 10 g edible portion)
Soybean, Kinako (whole bean type)
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