Calcium Content of Foods
(41 - 50)
66 mg
(per 10 g edible portion)
Tengusa (agar-agar)
125 mg
(per 19 g edible portion)
Soybean, Tofu (kori-dofu)
65 mg
(per 10 g edible portion)
Kezuri-konbu
65 mg
(per 10 g edible portion)
Enaga-oni-konbu (dried)
13 mg
(per 2 g edible portion)
Clove (ground)
126 mg
(per 20 g edible portion)
Process cheese
590 mg
(per 100 g edible portion)
Natural cheese (blue)
339 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
55 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
231 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
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