The amount of Vegetables that contain 450 mg of Calcium (101 - 110)

• 

  10 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 45
• 

  46 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 9.8
• 

  103 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 4.4
• 

  62 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 7.3
• 

  7 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 64.3
• 

  11 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 40.9
• 

  14 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 32.1
• 

  25 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 18
• 

  19 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 23.7
• 

  89 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 5.1