The amount of Vegetables that contain 260 mg of Calcium (91 - 100)

• 

  14 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 18.6
• 

  5 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 52
• 

  10 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 26
• 

  34 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 7.6
• 

  31 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 8.4
• 

  51 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 5.1
• 

  70 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 3.7
• 

  4 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 65
• 

  2 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 130
• 

  110 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 2.4