The amount of Vegetables that contain 260 mg of Calcium (121 - 130)

• 

  168 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1.5
• 

  30 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 8.7
• 

  6 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 43.3
• 

  55 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 4.7
• 

  163 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 1.6
• 

  13 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 20
• 

  20 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 13
• 

  135 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 1.9
• 

  19 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 13.7
• 

  7 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 37.1