Calcium Content of Vegetables
(111 - 120)
25 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
528 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
813 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
849 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
621 mg
(per 1700 g edible portion)
Cabbage (head, raw)
7 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
98 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
22 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
95 mg
(per 265 g edible portion)
Red cabbage (head, raw)
680 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
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