Vegetables Low in Calcium (101st - 120th) (per 100 g edible portion)

• Pickle (sour type)
  
  23 mg
• Daikon, Japanese radish (root without skin, raw)
  
  23 mg
• Soybean sprout (raw)
  
  23 mg
• Yamagobo (miso-zuke)
  
  23 mg
• Turnip (root, with skin, raw)
  
  24 mg
• Turnip (root, without skin, raw)
  
  24 mg
• Pumpkin, Japan (fruit, boiled)
  
  24 mg
• Cauliflower (inflorescence, raw)
  
  24 mg
• Zucchini (fruit, raw)
  
  24 mg
• Daikon, Japanese radish (root with skin, raw)
  
  24 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  24 mg
• Chicory (spears, raw)
  
  24 mg
• Sponge gourd (immature fruit, boiled)
  
  24 mg
• Kiri-mitsuba (leaves, boiled)
  
  24 mg
• Soybean sprout (boiled)
  
  24 mg
• Black gram sprout (boiled)
  
  24 mg
• Peanut (immature beans, boiled)
  
  24 mg
• Pumpkin, Western (fruit, frozen)
  
  25 mg
• Pickle (sweet type)
  
  25 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  25 mg