Calcium Content of Vegetables
(131 - 140)
5 mg
(per 15 g edible portion)
Ginger (pickles, sweetened)
2 mg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
152 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
28 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
2 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
125 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
117 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
10 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
9 mg
(per 25 g edible portion)
Kanpyo (boiled)
96 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
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