Calcium Content of Foods
(741 - 750)
32 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
8 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
8 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
6 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
125 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
5 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
30 mg
(per 150 g edible portion)
Soy milk (drink type, coffee flavored)
4 mg
(per 20 g edible portion)
Satoimo (corm, frozen)
40 mg
(per 200 g edible portion)
Chinese noodles (wet form, boiled)
36 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
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