Vegetables High in Calcium (101st - 120th) (per 100 g edible portion)

• Ginger (pickles)
  
  67 mg
• Red-tip leaf lettuce (leaves, raw)
  
  66 mg
• Eggplant Pickle (koji-zuke)
  
  65 mg
• Ashitaba (stems and leaves, raw)
  
  65 mg
• Rhubarb (petiole, boiled)
  
  64 mg
• Ne-mitsuba (leaves, boiled)
  
  64 mg
• Fukinoto (inflorescence, raw)
  
  61 mg
• Turfed stone leek (leaves, raw)
  
  59 mg
• Leaf lettuce (leaves, raw)
  
  58 mg
• Field horsetail (fertile shoot, boiled)
  
  58 mg
• Green ball (head, raw)
  
  58 mg
• Edamame (raw)
  
  58 mg
• Ashitaba (stems and leaves, boiled)
  
  58 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  57 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  57 mg
• Head lettuce, butter type (leaves, raw)
  
  56 mg
• Ito-mitsuba (leaves, boiled)
  
  56 mg
• Ha-negi (leaves, raw)
  
  54 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  54 mg
• Ne-mitsuba (leaves, raw)
  
  52 mg