Vegetables Low in Calcium (21st - 40th) (per 100 g edible portion)

• Tomapi (fruit, raw)
  
  8 mg
• Tomato, Canned product (whole)
  
  9 mg
• Mung bean sprout (raw)
  
  9 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  10 mg
• Eggplant Western type (fruit, raw)
  
  10 mg
• Eggplant Western type (fruit, fried)
  
  10 mg
• Carrot, regular (juice, canned)
  
  10 mg
• Lily bulb (bulb, raw)
  
  10 mg
• Lily bulb (bulb, boiled)
  
  10 mg
• Yama-udo (stem, raw)
  
  11 mg
• Sweet pepper (fruit, raw)
  
  11 mg
• Tomato, Canned product (juice cocktail)
  
  11 mg
• Green sweet pepper (fruit, raw)
  
  11 mg
• Green sweet pepper (fruit, sauted)
  
  11 mg
• Myoga-take (stems and leaves, raw)
  
  11 mg
• Ginger (rhizome, raw)
  
  12 mg
• Cherry tomato (fruit, raw)
  
  12 mg
• Chayote (fruit, raw)
  
  12 mg
• Table beet (root, raw)
  
  12 mg
• Sponge gourd (immature fruit, raw)
  
  12 mg