Calcium Content of Vegetables
(241 - 250)
30 mg
(per 280 g edible portion)
Table beet (root, raw)
16 mg
(per 140 g edible portion)
Chayote (fruit, raw)
3 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
11 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
3 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
3 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
17 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
1 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
12 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
14 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
<
1
…
25
…
28
>
