Vegetables High in Calcium (81st - 100th) (per 100 g edible portion)

• Nozawana (pickles, seasoned)
  
  94 mg
• Ha-ninjin (leaves, raw)
  
  92 mg
• Okra (pods, raw)
  
  92 mg
• Water convolvulus (stems and leaves, boiled)
  
  90 mg
• Okra (pods, boiled)
  
  90 mg
• Takana, broad leaf mustard (leaves, raw)
  
  87 mg
• Zuiki (fresh zuiki, raw)
  
  80 mg
• Winged bean (immature pods, raw)
  
  80 mg
• Taisai, Chinese mustard (leaves, raw)
  
  79 mg
• Taisai, Chinese mustard (salted pickles)
  
  78 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  76 mg
• Edamame (frozen)
  
  76 mg
• Edamame (boiled)
  
  76 mg
• Swiss chard (leaves, raw)
  
  75 mg
• Rhubarb (petiole, raw)
  
  74 mg
• Water convolvulus (stems and leaves, raw)
  
  74 mg
• Hiroshimana (salted pickles)
  
  74 mg
• Red pepper (fruit, dried)
  
  74 mg
• Eggplant Pickle (karashi-zuke)
  
  71 mg
• Spinach (leaves, boiled)
  
  69 mg