The amount of Vegetables that contain 260 mg of Calcium (181 - 190)

• 

  28 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 9.3
• 

  11 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 23.6
• 

  235 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 1.1
• 

  3 mg

  (per 12 g edible portion)

  Pickle (sour type)
  × 86.7
• 

  152 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 1.7
• 

  1 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 260
• 

  21 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 12.4
• 

  396 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.7
• 

  4 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 65
• 

  4 mg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 65