Calcium Content of Vegetables
(261 - 270)
8 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
15 mg
(per 220 g edible portion)
Tomato (fruit, raw)
9 mg
(per 190 g edible portion)
Udo (stem, raw)
9 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
11 mg
(per 190 g edible portion)
Udo (stem, leached in water)
-
(per 10 g edible portion)
Mukago (raw)
8 mg
(per 240 g edible portion)
Sweet corn (immature kernels, boiled)
1 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
1 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
4 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
<
1
…
27
28
>
