The amount of Vegetables that contain 260 mg of Calcium (1 - 10)

• 

  480 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 0.5
• 

  231 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 1.1
• 

  54 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 4.8
• 

  82 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 3.2
• 

  65 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 4
• 

  11 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 23.6
• 

  36 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 7.2
• 

  49 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 5.3
• 

  187 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 1.4
• 

  63 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 4.1