The amount of Vegetables that contain 260 mg of Calcium (251 - 260)

• 

  13 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 20
• 

  15 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 17.3
• 

  20 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 13
• 

  21 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 12.4
• 

  4 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 65
• 

  8 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 32.5
• 

  12 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 21.7
• 

  11 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 23.6
• 

  11 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 23.6
• 

  8 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 32.5