Calcium Content of Vegetables
(101 - 110)
10 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
46 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
103 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
62 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
7 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
11 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
14 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
25 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
19 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
89 mg
(per 215 g edible portion)
Edible burdock (root, raw)
<
1
…
11
…
28
>
