Calcium Content of Vegetables
(Initial T) (11 - 20)
43 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
49 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
31 mg
(per 60 g edible portion)
Turfed stone leek (leaves, boiled)
34 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
186 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
350 mg
(per 140 g edible portion)
Turnip (leaves, raw)
36 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
28 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
36 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
27 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
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