The amount of Vegetables that contain 350 mg of Calcium (11 - 20)

• 

  350 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 1
• 

  19 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 18.4
• 

  38 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 9.2
• 

  2 mg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 175
• 

  176 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 2
• 

  357 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 1
• 

  60 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 5.8
• 

  60 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 5.8
• 

  400 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 0.9
• 

  107 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 3.3