The amount of Vegetables that contain 260 mg of Calcium (61 - 70)

• 

  171 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 1.5
• 

  409 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 0.6
• 

  28 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 9.3
• 

  23 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 11.3
• 

  23 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 11.3
• 

  23 mg

  (per 30 g edible portion)

  Okra (pods, boiled)
  × 11.3
• 

  160 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 1.6
• 

  327 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 0.8
• 

  4 mg

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 65
• 

  8 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 32.5