Calcium Content of Foods
(Initial D) (1 - 10)
14 mg
(per 130 g edible portion)
Daifuku-mochi
176 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
187 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
288 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
259 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
300 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
235 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
8 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
7 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
8 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
<
1
2
3
>
