Vegetables High in Calcium (141st - 160th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  44 mg
• Hyacinth bean (immature pods, raw)
  
  43 mg
• Chinese cabbage (head, boiled)
  
  43 mg
• Chinese cabbage (head, raw)
  
  43 mg
• Cabbage (head, raw)
  
  43 mg
• Wasabi (wasabi-zuke)
  
  40 mg
• Japanese butterbur (petiole, raw)
  
  40 mg
• Kuki-ninniku (scape, boiled)
  
  40 mg
• Red cabbage (head, raw)
  
  40 mg
• Cabbage (head, boiled)
  
  40 mg
• Kintoki (root with skin, boiled)
  
  39 mg
• Celery (petiole, raw)
  
  39 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  39 mg
• Broccoli (inflorescence, raw)
  
  38 mg
• Kintoki (root without skin, boiled)
  
  38 mg
• Japanese silverleaf (petiole, raw)
  
  38 mg
• Water dropwort (stems and leaves, boiled)
  
  38 mg
• Brussels sprout (head, raw)
  
  37 mg
• Kintoki (root with skin, raw)
  
  37 mg
• Brussels sprout (head, boiled)
  
  36 mg