Vegetables Low in Calcium (181st - 200th) (per 100 g edible portion)

• Wasabi (wasabi-zuke)
  
  40 mg
• Cabbage (head, raw)
  
  43 mg
• Chinese cabbage (head, raw)
  
  43 mg
• Chinese cabbage (head, boiled)
  
  43 mg
• Hyacinth bean (immature pods, raw)
  
  43 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  44 mg
• Kuki-ninniku (scape, raw)
  
  45 mg
• Edible burdock (root, raw)
  
  46 mg
• Fukinoto (inflorescence, boiled)
  
  46 mg
• Artichoke (flower bud, boiled)
  
  47 mg
• Chinese cabbage (salted pickles)
  
  47 mg
• Ito-mitsuba (leaves, raw)
  
  47 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  48 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  48 mg
• Edible burdock (root, boiled)
  
  48 mg
• New Zealand spinach (stems and leaves, raw)
  
  48 mg
• Chinese chive (leaves, raw)
  
  48 mg
• Chinese cabbage (kim chee)
  
  48 mg
• Spinach (leaves, raw)
  
  49 mg
• Water pepper sprout (raw)
  
  49 mg