Calcium Content of Vegetables
(171 - 180)
12 mg
(per 50 g edible portion)
Black gram sprout (boiled)
12 mg
(per 50 g edible portion)
Soybean sprout (boiled)
12 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
27 mg
(per 130 g edible portion)
Chicory (spears, raw)
288 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
259 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
29 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
79 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
230 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
27 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
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