Vegetables High in Calcium (121st - 140th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (miso-zuke)
  
  52 mg
• Artichoke (flower bud, raw)
  
  52 mg
• Turfed stone leek (leaves, boiled)
  
  51 mg
• Chinese chive (leaves, boiled)
  
  51 mg
• Endive (leaves, raw)
  
  51 mg
• Field horsetail (fertile shoot, raw)
  
  50 mg
• Water pepper sprout (raw)
  
  49 mg
• Spinach (leaves, raw)
  
  49 mg
• Chinese cabbage (kim chee)
  
  48 mg
• Chinese chive (leaves, raw)
  
  48 mg
• New Zealand spinach (stems and leaves, raw)
  
  48 mg
• Edible burdock (root, boiled)
  
  48 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  48 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  48 mg
• Ito-mitsuba (leaves, raw)
  
  47 mg
• Chinese cabbage (salted pickles)
  
  47 mg
• Artichoke (flower bud, boiled)
  
  47 mg
• Fukinoto (inflorescence, boiled)
  
  46 mg
• Edible burdock (root, raw)
  
  46 mg
• Kuki-ninniku (scape, raw)
  
  45 mg