The amount of Vegetables that contain 450 mg of Calcium (141 - 150)

• 

  43 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 10.5
• 

  4 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 113
• 

  3 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 150
• 

  2 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 225
• 

  9 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 50
• 

  85 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 5.3
• 

  28 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 16.1
• 

  40 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 11.3
• 

  30 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 15
• 

  3 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 150