Calcium Content of Foods
(381 - 390)
9 mg
(per 15 g edible portion)
Lentil (whole, dried, raw)
37 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
74 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
9 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
10 mg
(per 18 g edible portion)
Konjac (fine powder)
197 mg
(per 540 g edible portion)
Brown sole (boiled)
48 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
14 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
11 mg
(per 20 g edible portion)
Hishio-miso
17 mg
(per 30 g edible portion)
Common salt, Namien
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