Calcium Content of Vegetables
(151 - 160)
39 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
4 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
35 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
22 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
36 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
36 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
32 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
121 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
109 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
5 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
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