Vegetables High in Calcium (221st - 240th) (per 100 g edible portion)

• Turnip (root, without skin, raw)
  
  24 mg
• Turnip (root, with skin, raw)
  
  24 mg
• Yamagobo (miso-zuke)
  
  23 mg
• Soybean sprout (raw)
  
  23 mg
• Daikon, Japanese radish (root without skin, raw)
  
  23 mg
• Pickle (sour type)
  
  23 mg
• Cauliflower (inflorescence, boiled)
  
  23 mg
• Green pea (raw)
  
  23 mg
• Hana-nira (scape and flower bud, raw)
  
  22 mg
• Wax gourd (friut, boiled)
  
  22 mg
• Broad bean (immature beans, boiled)
  
  22 mg
• Broad bean (immature beans, raw)
  
  22 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  22 mg
• Chrysanthemum (petals, raw)
  
  22 mg
• Radish (root, raw)
  
  21 mg
• Eggplant Pickle (nukamiso-zuke)
  
  21 mg
• Red chicory (leaves, raw)
  
  21 mg
• Onion (bulb, raw)
  
  21 mg
• Asparagus (canned in brine)
  
  21 mg
• Asatsuki (leaves, boiled)
  
  21 mg