The amount of Vegetables that contain 260 mg of Calcium (241 - 250)

• 

  30 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 8.7
• 

  16 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 16.3
• 

  3 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 86.7
• 

  11 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 23.6
• 

  3 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 86.7
• 

  3 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 86.7
• 

  17 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 15.3
• 

  1 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 260
• 

  12 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 21.7
• 

  14 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 18.6