Calcium Content of Vegetables
(21 - 30)
186 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
162 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
17 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
43 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
54 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
231 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
288 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
8 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
135 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
30 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
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