Calcium Content of Vegetables
(251 - 260)
13 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
15 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
20 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
21 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
4 mg
(per 50 g edible portion)
Mung bean sprout (raw)
8 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
12 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
11 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
11 mg
(per 140 g edible portion)
Chayote (salted pickles)
8 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
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