Calcium Content of Foods
(Initial A) (51 - 60)
1 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
25 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
34 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
6 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
5 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
23 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
25 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
4 mg
(per 20 g edible portion)
Asparagus (canned in brine)
18 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
14 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
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