Vegetables High in Calcium (1st - 20th) (per 100 g edible portion)

• Zuiki (dried zuiki, raw)
  
  1200 mg
• Red pepper (leaves and fruits, sauteed)
  
  550 mg
• Kiriboshi-daikon
  
  540 mg
• Red pepper (leaves and fruits, raw)
  
  490 mg
• Parsley (leaves, raw)
  
  290 mg
• Shepherd's purse (leaves, raw)
  
  290 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  280 mg
• Tossa jute (stems and leaves, raw)
  
  260 mg
• Daikon, Japanese radish (leaves, raw)
  
  260 mg
• Kanpyo (raw)
  
  250 mg
• Turnip (leaves, raw)
  
  250 mg
• Basil (leaves, raw)
  
  240 mg
• Turnip, Pickle (salted pickles, leaves)
  
  240 mg
• Perilla (leaves, raw)
  
  230 mg
• Daikon, Japanese radish (leaves, boiled)
  
  220 mg
• Kale (leaves, raw)
  
  220 mg
• Tsumamina (leaves, raw)
  
  210 mg
• Kyona (leaves, raw)
  
  210 mg
• Bracken (young shoots, dried, raw)
  
  200 mg
• Hiroshimana (leaves, raw)
  
  200 mg