The amount of Vegetables that contain 260 mg of Calcium (151 - 160)

• 

  39 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 6.7
• 

  4 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 65
• 

  35 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 7.4
• 

  22 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 11.8
• 

  36 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 7.2
• 

  36 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 7.2
• 

  32 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 8.1
• 

  121 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 2.1
• 

  109 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 2.4
• 

  5 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 52