Vegetables High in Calcium (301st - 320th) (per 100 g edible portion)

• Eggplant Western type (fruit, fried)
  
  10 mg
• Eggplant Western type (fruit, raw)
  
  10 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  10 mg
• Mung bean sprout (raw)
  
  9 mg
• Tomato, Canned product (whole)
  
  9 mg
• Tomapi (fruit, raw)
  
  8 mg
• Yellow sweet pepper (fruit, sauted)
  
  8 mg
• Yellow sweet pepper (fruit, raw)
  
  8 mg
• Chayote (salted pickles)
  
  8 mg
• Red sweet pepper (fruit, sauted)
  
  7 mg
• Red sweet pepper (fruit, raw)
  
  7 mg
• Tomato (fruit, raw)
  
  7 mg
• Udo (stem, raw)
  
  7 mg
• Tomatoes Canned products (juice)
  
  6 mg
• Udo (stem, leached in water)
  
  6 mg
• Mukago (raw)
  
  5 mg
• Sweet corn (immature kernels, boiled)
  
  5 mg
• Arrowhead (tuber, boiled)
  
  5 mg
• Arrowhead (tuber, raw)
  
  5 mg
• Sweet corn (immature kernels on cob, frozen)
  
  4 mg