Foods Low in Calcium (521st - 540th) (per 100 g edible portion)

• Common mushroom (canned in brine, solids)
  
  8 mg
• Anglerfish (raw)
  
  8 mg
• Skipjack (caught in autumn, raw)
  
  8 mg
• Caviar (salted product)
  
  8 mg
• Atlantic salmon (cultured, raw)
  
  8 mg
• Pacific herring (ovary, salted, desalted)
  
  8 mg
• Cattle, Offal (abomasum, boiled)
  
  8 mg
• Cattle, Offal (uterus, boiled)
  
  8 mg
• Cattle, Beef product (canned with seasoning)
  
  8 mg
• Whale (ventral groove meat, raw)
  
  8 mg
• Swine, Offal (tongue, raw)
  
  8 mg
• Swine, Ham (boneless)
  
  8 mg
• Swine, Ham (pressed)
  
  8 mg
• Swine, Sausage (fresh sausage)
  
  8 mg
• Swine (smoked liver)
  
  8 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  8 mg
• Common pheasant (meat, without skin, raw)
  
  8 mg
• Turkey (meat, without skin, raw)
  
  8 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  8 mg
• Chicken, Fowl meat (sasami, raw)
  
  8 mg