Calcium Content of Vegetables
(211 - 220)
2 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
31 mg
(per 180 g edible portion)
Red onion (bulb, raw)
52 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
18 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
14 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
9 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
26 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
36 mg
(per 200 g edible portion)
Onion (bulb, boiled)
36 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
1 mg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
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