Calcium Content of Vegetables
(191 - 200)
63 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
1 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
2 mg
(per 12 g edible portion)
Radish (root, raw)
4 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
59 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
39 mg
(per 200 g edible portion)
Onion (bulb, raw)
4 mg
(per 20 g edible portion)
Asparagus (canned in brine)
6 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
41 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
33 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
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