Calcium Content of Vegetables
(31 - 40)
218 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
45 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
367 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
252 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
79 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
25 mg
(per 18 g edible portion)
Zha cai (pickles)
84 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
77 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
42 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
342 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
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