Calcium Content of Foods
(Initial J) (11 - 20)
1 mg
(per 12 g edible portion)
Japanese chestnut (kanroni)
2 mg
(per 15 g edible portion)
Japanese chestnut (raw)
20 mg
(per 110 g edible portion)
Japanese common squid (baked)
21 mg
(per 125 g edible portion)
Japanese common squid (boiled)
20 mg
(per 190 g edible portion)
Japanese common squid (raw)
285 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
15 mg
(per 10 g edible portion)
Japanese icefish (raw)
2 mg
(per 65 g edible portion)
Japanese pear (canned in heavy syrup)
6 mg
(per 350 g edible portion)
Japanese pear (raw)
15 mg
(per 2 g edible portion)
Japanese pepper (ground)
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