Vegetables Low in Calcium (221st - 240th) (per 100 g edible portion)

• Ne-mitsuba (leaves, boiled)
  
  64 mg
• Rhubarb (petiole, boiled)
  
  64 mg
• Ashitaba (stems and leaves, raw)
  
  65 mg
• Eggplant Pickle (koji-zuke)
  
  65 mg
• Red-tip leaf lettuce (leaves, raw)
  
  66 mg
• Ginger (pickles)
  
  67 mg
• Spinach (leaves, boiled)
  
  69 mg
• Eggplant Pickle (karashi-zuke)
  
  71 mg
• Red pepper (fruit, dried)
  
  74 mg
• Hiroshimana (salted pickles)
  
  74 mg
• Water convolvulus (stems and leaves, raw)
  
  74 mg
• Rhubarb (petiole, raw)
  
  74 mg
• Swiss chard (leaves, raw)
  
  75 mg
• Edamame (boiled)
  
  76 mg
• Edamame (frozen)
  
  76 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  76 mg
• Taisai, Chinese mustard (salted pickles)
  
  78 mg
• Taisai, Chinese mustard (leaves, raw)
  
  79 mg
• Winged bean (immature pods, raw)
  
  80 mg
• Zuiki (fresh zuiki, raw)
  
  80 mg