Vegetables High in Calcium (161st - 180th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  36 mg
• Ginger (pickles, sweetened)
  
  36 mg
• Sayaendo (immature pods, boiled)
  
  36 mg
• Oriental pickling melon (fruit, raw)
  
  35 mg
• Yard bean (immature pods, boiled)
  
  35 mg
• Sayaendo (immature pods, raw)
  
  35 mg
• Japanese butterbur (petiole, boiled)
  
  34 mg
• Kintoki (root without skin, raw)
  
  34 mg
• Water dropwort (stems and leaves, raw)
  
  34 mg
• Kanpyo (boiled)
  
  34 mg
• Broccoli (inflorescence, boiled)
  
  33 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  33 mg
• Green pea (canned in brine)
  
  33 mg
• Green pea (boiled)
  
  32 mg
• Snap pea (immature pods, raw)
  
  32 mg
• Bracken (young shoots, boiled)
  
  31 mg
• Leek (bulb and leaves, raw)
  
  31 mg
• Nebuka-negi (leaves, blanched, raw)
  
  31 mg
• Carrot, regular (root with skin, boiled)
  
  31 mg
• Japanese silverleaf (petiole, boiled)
  
  31 mg