Calcium Content of Vegetables
(71 - 80)
30 mg
(per 80 g edible portion)
Edamame (frozen)
15 mg
(per 40 g edible portion)
Edamame (boiled)
222 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
2 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
14 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
164 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
57 mg
(per 85 g edible portion)
Ginger (pickles)
102 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
13 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
25 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
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