Calcium Content of Foods
(531 - 540)
2 mg
(per 5 g edible portion)
Green caviar (raw)
125 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
117 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
10 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
9 mg
(per 25 g edible portion)
Kanpyo (boiled)
97 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
73 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
25 mg
(per 75 g edible portion)
Short cake
50 mg
(per 150 g edible portion)
Cream (vegetable fat)
17 mg
(per 100 g edible portion)
Horse mackerel (boiled)
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