The vegetable that contains the most calcium is dried mustard greens.
Vegetables high in calcium were dried mustard, alfalfa, chard, dehydrated spinach, onion (dehydrated purple skin), and carrot tassel. Among them dried mustard 1542 mg/100 g was the first, followed by alfalfa 713 mg/100 g, and mustard 656 mg/100 g was the third.
In addition to containing calcium, vegetables are rich in vitamins, dietary fiber, phytochemicals and other minerals such as iron, zinc and selenium; they generally contain 65%-95% water and are low in energy. Increasing vegetable intake may reduce the risk of cardiovascular disease.
Although a certain kind of vegetables have high nutritional value, a single kind of vegetables can not meet all the needs of the human body, only choose different varieties of vegetables and a variety of food reasonable combination is conducive to health.