Calcium Content of Vegetables
(Initial K) (1 - 10)
5 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
9 mg
(per 25 g edible portion)
Kanpyo (boiled)
63 mg
(per 25 g edible portion)
Kanpyo (raw)
8 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
9 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
7 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
168 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
135 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
163 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
117 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
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