Calcium Content of Vegetables
(51 - 60)
180 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
175 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
182 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
62 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
4 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
56 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
90 mg
(per 100 g edible portion)
Konegi (leaves, raw)
136 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
1 mg
(per 2 g edible portion)
Perilla (seeds, raw)
175 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
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