CALCIUM per 100 grams -- 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 (Escarole)
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

CALCIUM per 100 grams -- 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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