Calcium Content of Foods
(541 - 550)
25 mg
(per 90 g edible portion)
Kiwifruit (raw)
96 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
43 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
4 mg
(per 12 g edible portion)
Green pea (canned in brine)
8 mg
(per 25 g edible portion)
Kinzanji-miso
3 mg
(per 10 g edible portion)
Bread crumbs (dry form)
2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
2 mg
(per 6 g edible portion)
Doubanjiang
18 mg
(per 56 g edible portion)
Geppei
29 mg
(per 90 g edible portion)
Pacific cod (raw)
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