Calcium Content of Foods
(361 - 370)
7 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
54 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
36 mg
(per 60 g edible portion)
Fish paste product (tsumire)
16 mg
(per 65 g edible portion)
Sandfish (raw)
50 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
6 mg
(per 18 g edible portion)
Japanese anchovy (raw)
6 mg
(per 10 g edible portion)
Pecan nut (oil-roasted and salted)
12 mg
(per 20 g edible portion)
Kidney bean (koshi-an)
12 mg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
6 mg
(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
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