The amount of Vegetables that contain 260 mg of Calcium (171 - 180)

• 

  12 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 21.7
• 

  12 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 21.7
• 

  12 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 21.7
• 

  27 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 9.6
• 

  288 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 0.9
• 

  259 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1
• 

  29 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 9
• 

  79 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 3.3
• 

  230 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 1.1
• 

  27 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 9.6