Vegetables Low in Calcium (141st - 160th) (per 100 g edible portion)

• Kohlrabi (enlarged stems, raw)
  
  29 mg
• Cos lettuce (leaves, raw)
  
  29 mg
• Eggplant Pickle (shiba-zuke)
  
  30 mg
• Carrot, regular (root without skin, boiled)
  
  30 mg
• Carrot, regular (root, frozen)
  
  30 mg
• Mini-kyarotto (root, raw)
  
  30 mg
• Japanese silverleaf (petiole, boiled)
  
  31 mg
• Carrot, regular (root with skin, boiled)
  
  31 mg
• Nebuka-negi (leaves, blanched, raw)
  
  31 mg
• Leek (bulb and leaves, raw)
  
  31 mg
• Bracken (young shoots, boiled)
  
  31 mg
• Snap pea (immature pods, raw)
  
  32 mg
• Green pea (boiled)
  
  32 mg
• Green pea (canned in brine)
  
  33 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  33 mg
• Broccoli (inflorescence, boiled)
  
  33 mg
• Kanpyo (boiled)
  
  34 mg
• Water dropwort (stems and leaves, raw)
  
  34 mg
• Kintoki (root without skin, raw)
  
  34 mg
• Japanese butterbur (petiole, boiled)
  
  34 mg