Calcium Content of Vegetables
(61 - 70)
171 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
409 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
28 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
23 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
23 mg
(per 30 g edible portion)
Okra (pods, raw)
23 mg
(per 30 g edible portion)
Okra (pods, boiled)
160 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
327 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
4 mg
(per 5 g edible portion)
Winged bean (immature pods, raw)
8 mg
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
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