Vegetable calcium content ranking: mustard greens, amaranth, cabbage, wild rice, spinach.

1. Mustard greens

The calcium content of mustard greens per 100 grams is 294 mg. Mustard is cultivated throughout China, mostly in the provinces south of the Yangtze River in China. Except for alpine and arid areas, there are no distribution boundaries in China. It reaches the coastal provinces in the east, the Xinjiang Uygur Autonomous Region in the west, Sanya City in Hainan Province in the south, and Sanya City in Hainan Province in the north. In Mohe City, Heilongjiang Province, mustard is cultivated from the plains of the middle and lower reaches of the Yangtze River to the Qinghai-Tibet Plateau.

2. Amaranth

The calcium content of amaranth per 100 grams is 180 mg. Amaranth is native to China, India and Southeast Asia. It has been eaten as a wild vegetable in China since ancient times. As a vegetable, it is mostly cultivated in China and India, and more in southern China than in the north. There are some high-quality and nutritious amaranth varieties in various parts of southern China.

3. Cabbage

Cabbage is a good source of calcium. The calcium content of the same weight can reach 60% of milk, and the calcium to phosphorus ratio is relatively suitable. If cabbage is cooked with an appropriate amount of meat, the calcium supplement effect will be better.

4. Wild rice

Each 100 grams of wild rice contains 53 micrograms of calcium. Wild rice is native to China and Southeast Asia and is a relatively common aquatic vegetable. Currently, wild rice is cultivated as a vegetable only in China and Vietnam.

5. Spinach

Spinach is not only a very good iron-supplementing vegetable, but also has a very high calcium content. Spinach is now found in every corner of the world and is commonly cultivated throughout China.