Calcium Content of Foods
(321 - 330)
246 mg
(per 540 g edible portion)
Brown sole (baked)
44 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
53 mg
(per 152 g edible portion)
Japanese pilchard (raw)
7 mg
(per 10 g edible portion)
Tosaka-nori (red, salted, desalted)
4 mg
(per 5 g edible portion)
Apricot (dried)
56 mg
(per 80 g edible portion)
Tempeh
28 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, boiled)
164 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
21 mg
(per 30 g edible portion)
Harusame, Starch noodles, Harusame (dried, raw)
20 mg
(per 30 g edible portion)
Karinto (brown sugar)
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