Calcium Content of Foods
(341 - 350)
102 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
34 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
38 mg
(per 90 g edible portion)
Horse mackerel (baked)
8 mg
(per 12 g edible portion)
Grape (raisins)
7 mg
(per 12 g edible portion)
Jujube (dried)
21 mg
(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
13 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
25 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
7 mg
(per 10 g edible portion)
Pea (whole, dried, raw)
26 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
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