Calcium Content of Vegetables
(121 - 130)
168 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
30 mg
(per 120 g edible portion)
Celery (petiole, raw)
6 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
55 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
163 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
13 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
20 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
135 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
19 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
7 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
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