The amount of Vegetables that contain 260 mg of Calcium (161 - 170)

• 

  7 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 37.1
• 

  31 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 8.4
• 

  31 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 8.4
• 

  34 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 7.6
• 

  3 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 86.7
• 

  5 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 52
• 

  13 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 20
• 

  300 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 0.9
• 

  3 mg

  (per 12 g edible portion)

  Pickle (sweet type)
  × 86.7
• 

  375 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.7