Vegetables Low in Calcium (121st - 140th) (per 100 g edible portion)

• Kiri-mitsuba (leaves, raw)
  
  25 mg
• Myoga (spike, raw)
  
  25 mg
• Green pea (frozen)
  
  26 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  26 mg
• Cucumber (fruit, raw)
  
  26 mg
• Cucumber, Pickle (salted pickles)
  
  26 mg
• Kogomi (spears, raw)
  
  26 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  26 mg
• Sugukina (root, raw)
  
  26 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  26 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  26 mg
• Leek (bulb and leaves, boiled)
  
  26 mg
• Spaghetti squash (fruit, raw)
  
  27 mg
• Kohlrabi (enlarged stems, boiled)
  
  27 mg
• Carrot, regular (root without skin, raw)
  
  27 mg
• Turnip (root, with skin, boiled)
  
  28 mg
• Turnip (root, without skin, boiled)
  
  28 mg
• Yard bean (immature pods, raw)
  
  28 mg
• Carrot, regular (root with skin, raw)
  
  28 mg
• Gyoja-ninniku (leaves, raw)
  
  29 mg