The amount of Vegetables that contain 250 mg of Calcium (191 - 200)

• 

  63 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 4
• 

  1 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 250
• 

  2 mg

  (per 12 g edible portion)

  Radish (root, raw)
  × 125
• 

  4 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 62.5
• 

  59 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 4.2
• 

  39 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 6.4
• 

  4 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 62.5
• 

  6 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 41.7
• 

  41 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, boiled)
  × 6.1
• 

  33 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 7.6