The amount of Vegetables that contain 260 mg of Calcium (71 - 80)

• 

  30 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 8.7
• 

  15 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 17.3
• 

  222 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 1.2
• 

  2 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 130
• 

  14 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 18.6
• 

  164 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 1.6
• 

  57 mg

  (per 85 g edible portion)

  Ginger (pickles)
  × 4.6
• 

  102 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 2.5
• 

  13 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 20
• 

  25 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 10.4