Calcium Content of Vegetables
(141 - 150)
43 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
4 mg
(per 12 g edible portion)
Green pea (canned in brine)
3 mg
(per 10 g edible portion)
Green pea (boiled)
2 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
9 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
85 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
28 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
40 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
30 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
3 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
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