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200 Vegetables Highest in Calcium

Ranked by a serving size.

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1300mg Calcium = 100% DV
  1. Mustard Spinach
    315mg (24% DV) in 1 cup, chopped
  2. Cooked Mustard Spinach
    284.4mg (22% DV) in 1 cup, chopped
  3. Cooked Collards
    267.9mg (21% DV) in 1 cup, chopped
  4. Cooked Spinach
    244.8mg (19% DV) in 1 cup
  5. Cooked Nopales
    244.4mg (19% DV) in 1 cup
  6. Cooked Turnip Greens
    197.3mg (15% DV) in 1 cup, chopped
  7. Jute Potherb (molokhiya) (cooked)
    183.6mg (14% DV) in 1 cup
  8. Cooked Scotch Kale
    171.6mg (13% DV) in 1 cup, chopped
  9. Cooked Mustard Greens
    165.2mg (13% DV) in 1 cup, chopped
  10. Cooked Beet Greens
    164.2mg (13% DV) in 1 cup (1 Inch pieces)
  11. Pak-choi (bok Choy) (cooked)
    158.1mg (12% DV) in 1 cup, shredded
  12. Cooked Dandelion Greens
    147mg (11% DV) in 1 cup, chopped
  13. Nopales
    141mg (11% DV) in 1 cup, sliced
  14. Scotch Kale
    137.4mg (11% DV) in 1 cup, chopped
  15. Cooked Okra
    123.2mg (9% DV) in 1 cup slices
  16. Vinespinach
    109mg (8% DV) in 100 grams
  17. Chinese Broccoli
    105mg (8% DV) in 100 grams
  18. Turnip Greens
    104.5mg (8% DV) in 1 cup, chopped
  19. Dandelion Greens
    102.9mg (8% DV) in 1 cup, chopped
  20. Cooked Swiss Chard
    101.5mg (8% DV) in 1 cup, chopped
  21. Cooked Broccoli Raab
    100.3mg (8% DV) in 1 NLEA serving
  22. Cooked Podded Peas
    94.4mg (7% DV) in 1 cup
  23. Cooked Kale
    93.6mg (7% DV) in 1 cup, chopped
  24. Baked Acorn Squash
    90.2mg (7% DV) in 1 cup, cubes
  25. Cooked Purslane
    89.7mg (7% DV) in 1 cup
  26. Cooked Chinese Broccoli
    88mg (7% DV) in 1 cup
  27. Cooked New Zealand Spinach
    86.4mg (7% DV) in 1 cup, chopped
  28. Palm Hearts (canned)
    84.7mg (7% DV) in 1 cup
  29. Cooked Butternut Squash
    84.1mg (6% DV) in 1 cup, cubes
  30. Collards
    83.5mg (6% DV) in 1 cup, chopped
  31. Parsley
    82.8mg (6% DV) in 1 cup chopped
  32. Cooked Garden Cress
    82.4mg (6% DV) in 1 cup
  33. Okra
    82mg (6% DV) in 1 cup
  34. Stirfried Soybean Sprouts
    82mg (6% DV) in 100 grams
  35. Mashed Sweet Potatoes
    76.5mg (6% DV) in 1 cup
  36. Bok Choy
    73.5mg (6% DV) in 1 cup, shredded
  37. Cooked Cabbage
    72mg (6% DV) in 1 cup
  38. Canned Lima Beans
    69.4mg (5% DV) in 1 cup
  39. Cooked Chrysanthemum
    69mg (5% DV) in 1 cup (1 Inch pieces)
  40. Cooked Escarole
    69mg (5% DV) in 1 cup
  41. Cooked Snow Peas
    67.2mg (5% DV) in 1 cup
  42. Butternut Squash
    67.2mg (5% DV) in 1 cup, cubes
  43. Celeriac
    67.1mg (5% DV) in 1 cup
  44. Mustard Greens
    64.4mg (5% DV) in 1 cup, chopped
  45. Canned Pumpkin
    63.7mg (5% DV) in 1 cup
  46. Cooked Acorn Squash
    63.7mg (5% DV) in 1 cup, mashed
  47. Cooked Red Cabbage
    63mg (5% DV) in 1 cup
  48. Cooked Celery
    63mg (5% DV) in 1 cup, diced
  49. Broccoli (cooked)
    62.4mg (5% DV) in 1 cup chopped
  50. Cooked Burdock Root
    61.3mg (5% DV) in 1 cup (1 Inch pieces)
  51. Rutabagas (neeps, Swedes)
    60.2mg (5% DV) in 1 cup, cubes
  52. Chrysanthemum Leaves
    59.7mg (5% DV) in 1 cup, chopped
  53. Cooked Yellow Snap Beans
    57.5mg (4% DV) in 1 cup
  54. Artichokes (globe Or French)
    56.3mg (4% DV) in 1 artichoke, medium
  55. Brussels Sprouts (cooked)
    56.2mg (4% DV) in 1 cup
  56. Cooked Soybean Sprouts
    55.5mg (4% DV) in 1 cup
  57. Cooked Green Snap Beans
    55mg (4% DV) in 1 cup
  58. Cooked Malabar Spinach
    54.6mg (4% DV) in 1 cup
  59. Cooked Lima Beans
    54.4mg (4% DV) in 1 cup
  60. Cooked Swamp Cabbage
    52.9mg (4% DV) in 1 cup, chopped
  61. Leeks
    52.5mg (4% DV) in 1 cup
  62. Cooked Turnips
    51.5mg (4% DV) in 1 cup, cubes
  63. Green Chili Peppers
    50mg (4% DV) in 1 cup
  64. Cooked Pumpkin Flowers
    49.6mg (4% DV) in 1 cup
  65. Kimchi
    49.5mg (4% DV) in 1 cup
  66. Cooked Summer Squash
    48.6mg (4% DV) in 1 cup, sliced
  67. Parsnips
    47.9mg (4% DV) in 1 cup slices
  68. Soybean Sprouts
    46.9mg (4% DV) in 1 cup
  69. Cooked Carrots
    46.8mg (4% DV) in 1 cup slices
  70. Cooked Onions
    46.2mg (4% DV) in 1 cup
  71. Acorn Squash
    46.2mg (4% DV) in 1 cup, cubes
  72. Cooked Winter Squash
    45.1mg (3% DV) in 1 cup, cubes
  73. Canned Tomato Puree
    45mg (3% DV) in 1 cup
  74. Taro
    44.7mg (3% DV) in 1 cup, sliced
  75. Beet Greens (raw)
    44.5mg (3% DV) in 1 cup
  76. Citronella (lemon Grass)
    43.6mg (3% DV) in 1 cup
  77. Cooked Savoy Cabbage
    43.5mg (3% DV) in 1 cup, shredded
  78. Cooked Sweet Potatoes
    43.3mg (3% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  79. Broccoli Raab (rapini)
    43.2mg (3% DV) in 1 cup chopped
  80. Cooked Green Peas
    43.2mg (3% DV) in 1 cup
  81. Pea Sprouts
    43.2mg (3% DV) in 1 cup
  82. Swamp Cabbage
    43.1mg (3% DV) in 1 cup, chopped
  83. Broccoli
    42.8mg (3% DV) in 1 cup chopped
  84. Fennel
    42.6mg (3% DV) in 1 cup, sliced
  85. Sauerkraut
    42.6mg (3% DV) in 1 cup
  86. Asparagus (cooked)
    41.4mg (3% DV) in 1 cup
  87. Cooked Kohlrabi
    41.3mg (3% DV) in 1 cup slices
  88. Watercress
    40.8mg (3% DV) in 1 cup, chopped
  89. Garden Cress
    40.5mg (3% DV) in 1 cup
  90. Cooked Celeriac
    40.3mg (3% DV) in 1 cup pieces
  91. Red Cabbage
    40.1mg (3% DV) in 1 cup, chopped
  92. Sweet Potatoes
    39.9mg (3% DV) in 1 cup, cubes
  93. Cooked Cookneck Summer Squash
    39.6mg (3% DV) in 1 cup, sliced
  94. Turnips
    39mg (3% DV) in 1 cup, cubes
  95. Canned Asparagus
    38.7mg (3% DV) in 1 cup
  96. Poi
    38.4mg (3% DV) in 1 cup
  97. Cooked Leeks
    37.2mg (3% DV) in 1 leek
  98. Green Snap Beans (raw)
    37mg (3% DV) in 1 cup 1/2 Inch pieces
  99. Yellow Snap Beans
    37mg (3% DV) in 1 cup 1/2 Inch pieces
  100. Brussels Sprouts (raw)
    37mg (3% DV) in 1 cup
  101. Onions
    36.8mg (3% DV) in 1 cup, chopped
  102. Cooked Pumpkin
    36.8mg (3% DV) in 1 cup, mashed
  103. Lotus Root
    36.5mg (3% DV) in 10 slices (2-1/2 Inch dia)
  104. Peas
    36.3mg (3% DV) in 1 cup
  105. Cooked Scallop Squash
    36mg (3% DV) in 1 cup, mashed
  106. Cabbage
    35.6mg (3% DV) in 1 cup, chopped
  107. Cooked Artichokes (globe Or French)
    35.3mg (3% DV) in 1 cup
  108. Cooked Hubbard Squash
    34.9mg (3% DV) in 1 cup, cubes
  109. Cassava
    33mg (3% DV) in 1 cup
  110. Succotash
    32.6mg (3% DV) in 1 cup
  111. Cooked Spaghetti Squash
    32.6mg (3% DV) in 1 cup
  112. New Zealand Spinach
    32.5mg (2% DV) in 1 cup, chopped
  113. Winter Squash
    32.5mg (2% DV) in 1 cup, cubes
  114. Kohlrabi
    32.4mg (2% DV) in 1 cup
  115. Cooked Zucchini
    32.4mg (2% DV) in 1 cup, sliced
  116. Asparagus
    32.2mg (2% DV) in 1 cup
  117. Arugula
    32mg (2% DV) in 1 cup
  118. Fiddlehead Ferns
    32mg (2% DV) in 100 grams
  119. Cooked Napa Cabbage
    31.6mg (2% DV) in 1 cup
  120. Oriental Radishes
    31.3mg (2% DV) in 1 cup slices
  121. Kidney Bean Sprouts
    31.3mg (2% DV) in 1 cup
  122. Cooked Rutabagas (neeps, Swedes)
    30.6mg (2% DV) in 1 cup, cubes
  123. Pumpkin Leaves (cooked)
    30.5mg (2% DV) in 1 cup
  124. Spinach
    29.7mg (2% DV) in 1 cup
  125. Sweet Onions
    29.6mg (2% DV) in 1 NLEA serving
  126. Chrysanthemum
    29.3mg (2% DV) in 1 cup (1 Inch pieces)
  127. Chicory Greens
    29mg (2% DV) in 1 cup, chopped
  128. Radishes
    29mg (2% DV) in 1 cup slices
  129. Cooked Parsnips
    28.9mg (2% DV) in 1/2 cup slices
  130. Cooked Green Cauliflower
    28.8mg (2% DV) in 1/5 head
  131. Morel Mushrooms
    28.4mg (2% DV) in 1 cup
  132. Purslane
    28mg (2% DV) in 1 cup
  133. Cooked Beets
    27.2mg (2% DV) in 1 cup
  134. Baby Carrots
    27.2mg (2% DV) in 1 NLEA serving
  135. Snow Peas
    27.1mg (2% DV) in 1 cup, whole
  136. Crookneck Summer Squash
    26.7mg (2% DV) in 1 cup sliced
  137. Cooked Tomatoes
    26.4mg (2% DV) in 1 cup
  138. Stewed Tomatoes
    26.3mg (2% DV) in 1 cup
  139. Endive
    26mg (2% DV) in 1 cup
  140. Baked Potatoes (with Skin)
    26mg (2% DV) in 1 potato medium
  141. Celery
    25.6mg (2% DV) in 1 stalk, large (11 Inch-12 Inch long)
  142. Cooked Oriental Radishes
    25mg (2% DV) in 1 cup, sliced
  143. Pickled Beets
    25mg (2% DV) in 1 cup slices
  144. Scallop Squash
    24.7mg (2% DV) in 1 cup slices
  145. Chicory Roots
    24.6mg (2% DV) in 1 root
  146. Savoy Cabbage
    24.5mg (2% DV) in 1 cup, shredded
  147. Kale
    24mg (2% DV) in 1 cup 1 Inch pieces, loosely packed
  148. Carrots
    23.8mg (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  149. Cooked Taro
    23.8mg (2% DV) in 1 cup, sliced
  150. Canned Tomato Paste
    23.8mg (2% DV) in 1/4 cup
  151. Cauliflower
    23.5mg (2% DV) in 1 cup chopped (1/2 Inch pieces)
  152. Spaghetti Squash
    23.2mg (2% DV) in 1 cup, cubes
  153. Hash Browns
    21.8mg (2% DV) in 1 cup
  154. Beets (raw)
    21.8mg (2% DV) in 1 cup
  155. Sweet Pickled Cucumbers
    21.4mg (2% DV) in 1 large Gherkin (3 Inch long)
  156. Green Cauliflower
    21.1mg (2% DV) in 1 cup
  157. Jerusalem-artichokes Raw
    21mg (2% DV) in 1 cup slices
  158. Cooked Chayote
    20.8mg (2% DV) in 1 cup (1 Inch pieces)
  159. Sweet Yellow Peppers
    20.5mg (2% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  160. Dill Pickles
    20mg (2% DV) in 1 spear, small
  161. Reduced Sodium Dill Pickles
    20mg (2% DV) in 1 spear, small
  162. Cooked Cauliflower
    19.8mg (2% DV) in 1 cup
  163. Zucchini
    19.8mg (2% DV) in 1 cup, chopped
  164. Bamboo Shoots
    19.6mg (2% DV) in 1 cup (1/2 Inch slices)
  165. Radish Sprouts
    19.4mg (1% DV) in 1 cup
  166. Lentil Sprouts
    19.3mg (1% DV) in 1 cup
  167. Butterhead Lettuce
    19.3mg (1% DV) in 1 cup, shredded or chopped
  168. Cooked Yam
    19mg (1% DV) in 1 cup, cubes
  169. Swiss Chard
    18.4mg (1% DV) in 1 cup
  170. Laver Seaweed
    18.2mg (1% DV) in 10 sheets
  171. Canned Straw Mushrooms
    18.2mg (1% DV) in 1 cup
  172. Baked Russet Potatoes
    18mg (1% DV) in 100 grams
  173. Bitter Melon
    17.7mg (1% DV) in 1 cup (1/2 Inch pieces)
  174. Kanpyo
    17.6mg (1% DV) in 1 strip
  175. Banana Peppers
    17.4mg (1% DV) in 1 cup
  176. Canned Mushrooms
    17.2mg (1% DV) in 1 cup
  177. Summer Squash
    17mg (1% DV) in 1 cup, sliced
  178. Kelp Seaweed
    16.8mg (1% DV) in 2 tbsp (1/8 cup)
  179. Sun-dried Hot Chile Peppers
    16.7mg (1% DV) in 1 cup
  180. Cucumber
    16.6mg (1% DV) in 1 cup
  181. Hubbard Squash
    16.2mg (1% DV) in 1 cup, cubes
  182. Green Tomatoes
    16mg (1% DV) in 1 medium
  183. Jew's Ear
    15.8mg (1% DV) in 1 cup slices
  184. Cremini Mushrooms
    15.7mg (1% DV) in 1 cup whole
  185. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    15.7mg (1% DV) in 1 cup whole
  186. Cooked Lotus Root
    15.6mg (1% DV) in 1/2 cup
  187. Baked Red Potatoes
    15.6mg (1% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  188. Romain Lettuce
    15.5mg (1% DV) in 1 cup shredded
  189. Yellow Tomatoes
    15.3mg (1% DV) in 1 cup, chopped
  190. Pumpkin Leaves
    15.2mg (1% DV) in 1 cup
  191. Wakame
    15mg (1% DV) in 2 tbsp (1/8 cup)
  192. Green Bell Peppers
    14.9mg (1% DV) in 1 cup, chopped
  193. Tomatoes
    14.9mg (1% DV) in 1 cup cherry tomatoes
  194. Onion Rings
    14.9mg (1% DV) in 1 cup
  195. Bamboo Shoots (cooked)
    14.4mg (1% DV) in 1 cup (1/2 Inch slices)
  196. Cooked Lentil Sprouts
    14mg (1% DV) in 100 grams
  197. White Icicle Radishes (daikon)
    13.5mg (1% DV) in 1/2 cup slices
  198. Iceberg Lettuce
    13mg (1% DV) in 1 cup shredded
  199. Green Leaf Lettuce
    13mg (1% DV) in 1 cup shredded
  200. Pumpkin Flowers
    12.9mg (1% DV) in 1 cup

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.