The amount of Vegetables that contain 260 mg of Calcium (111 - 120)

• 

  25 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 10.4
• 

  528 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.5
• 

  813 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.3
• 

  849 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.3
• 

  621 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 0.4
• 

  7 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 37.1
• 

  98 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 2.7
• 

  22 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 11.8
• 

  95 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 2.7
• 

  680 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.4