CALCIUM per 100 gram -- Vegetables
- 309 mg -- Lambs quarters
- 210 mg -- Spinach, Mustard
- 208 mg -- Dill Weed
- 190 mg -- Turnip Greens
- 187 mg -- Dandelion Greens
- 145 mg -- Collards
- 138 mg -- Parsley
- 135 mg -- Kale
- 120 mg -- Watercress
- 119 mg -- Beet Greens
- 105 mg -- Chinese Cabbage (pak-choi)
- 103 mg -- Mustard Greens
- 100 mg -- Chicory Greens
- 99 mg -- Spinach
- 81 mg -- Okra
- 68 mg -- Lettuce, LooseLeaf
- 67 mg -- Cilantro
- 65 mg -- Purslane
- 52 mg -- Endive
- 51 mg -- Swiss Chard
- 51 mg -- Chard, Swiss
- 48 mg -- Broccoli
- 47 mg -- Cabbage
- 47 mg -- Rutabaga
- 42 mg -- Brussels Sprouts
- 40 mg -- Celery
- 37 mg -- Sweet Potato Leaves
- 37 mg -- Green Beans
- 36 mg -- Lettuce, Romaine
- 36 mg -- Parsnips
- 32 mg -- Lettuce, Butterhead (Boston, Bibb)
- 32 mg -- Alfalfa Sprouts
- 31 mg -- Squash (winter, all varieties)
- 30 mg -- Turnip
- 27 mg -- Carrots
- 24 mg -- Kohlrabi
- 23 mg -- Carrots, Baby
- 22 mg -- Sweet Potato
- 22 mg -- Cauliflower
- 21 mg -- Asparagus
- 21 mg -- Pumpkin
- 20 mg -- Squash (summer, all varieties)
- 19 mg -- Endive, Belgian (Witloof Chicory)
- 16 mg -- Beets
- 14 mg -- Cucumber (with skin)
- 9 mg -- Peppers,Red
- 9 mg -- Peppers,Green
- 5 mg -- Tomato
- 2 mg -- Corn, White
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CALCIUM per 100 gram -- Fruits
- 49 mg -- Raisins, Seedless
- 40 mg -- Orange
- 33 mg -- Lime
- 32 mg -- Blackberries
- 26 mg -- Kiwi
- 26 mg -- Lemon (no peel)
- 24 mg -- Papaya
- 22 mg -- Raspberries
- 15 mg -- Cherries, Sweet
- 14 mg -- Strawberries
- 14 mg -- Tangerine
- 14 mg -- Apricots
- 12 mg -- Grapefruit, White
- 11 mg -- Grapefruit, Pink and Red
- 11 mg -- Pear
- 11 mg -- Cantaloupe
- 11 mg -- Grapes
- 10 mg -- Mango
- 8 mg -- Watermelon
- 8 mg -- Persimmon, Japanese
- 7 mg -- Pineapple
- 7 mg -- Apple (with Skin)
- 7 mg -- Cranberries
- 6 mg -- Banana
- 6 mg -- Honeydew Melon
- 6 mg -- Blueberries
- 5 mg -- Casaba Melon
- 5 mg -- Nectarine
- 5 mg -- Peach
- 4 mg -- Plum
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