The amount of Vegetables that contain 250 mg of Calcium (201 - 210)

• 

  9 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 27.8
• 

  32 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 7.8
• 

  8 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 31.3
• 

  8 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 31.3
• 

  6 mg

  (per 30 g edible portion)

  Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  × 41.7
• 

  125 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 2
• 

  5 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 50
• 

  50 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 5
• 

  6 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 41.7
• 

  239 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 1