Legumes High in Calcium: Top 17 per 100 g & per Serving
Per 100 g, the legumes highest in calcium are Tofu (raw, firm, prepared with calcium sulfate) (683 mg, 53% DV), Tofu (fried) (372 mg, 29% DV) and Tofu (raw, regular, prepared with calcium sulfate) (350 mg, 27% DV). Per typical serving, Tofu (raw, firm, prepared with calcium sulfate) gives the most: 1/4 block (81 g) has 553 mg (43% DV). 5 of the 17 legumes ranked are a good source (10% DV or more) in a typical serving; 4 reach 20% DV, the FDA bar for “high in”.
Highest in calcium per 100 g
17 of 17 ranked legumes, most calcium first. % = share of the FDA Daily Value. n/r = not reported.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Tofu (raw, firm, prepared with calcium sulfate) | 683 mg53% DV | 1/4 block81 g | 553 mg43% DV | 949 mg |
| 2 | Tofu (fried) | 372 mg29% DV | 1 oz28 g | 105 mg8% DV | 276 mg |
| 3 | Tofu (raw, regular, prepared with calcium sulfate) | 350 mg27% DV | 1/4 block116 g | 406 mg31% DV | 921 mg |
| 4 | Tofu (firm, prepared with calcium sulfate and magnesium chloride) | 201 mg15% DV | 1/4 block81 g | 163 mg13% DV | 515 mg |
| 5 | Pigeon peas (mature seeds, raw) | 130 mg10% DV | 1 cup205 g | 267 mg21% DV | 76 mg |
| 6 | Tofu yogurt | 118 mg9% DV | 1 cup262 g | 309 mg24% DV | 251 mg |
| 7 | Tofu (soft, prepared with calcium sulfate and magnesium chloride) | 111 mg9% DV | 1 cubic inch18 g | 20 mg2% DV | 364 mg |
| 8 | Peanuts (raw) | 92 mg7% DV | 1 oz28 g | 26 mg2% DV | 32 mg |
| 9 | Peanuts (virginia, raw) | 89 mg7% DV | 1 oz28 g | 25 mg2% DV | 32 mg |
| 10 | Peanuts (valencia, raw) | 62 mg5% DV | 1 oz28 g | 18 mg1% DV | 22 mg |
| 11 | Peanut butter (smooth style, without salt) | 49 mg4% DV | 2 tbsp32 g | 16 mg1% DV | 16 mg |
| 12 | Peanut butter with omega-3 (creamy) | 45 mg3% DV | 1 tbsp16 g | 7.2 mg1% DV | 15 mg |
| 13 | Peanut butter (reduced sodium) | 41 mg3% DV | 1 tbsp16 g | 6.6 mg1% DV | 14 mg |
| 14 | Lentils (raw) | 35 mg3% DV | 1 cup192 g | 67 mg5% DV | 20 mg |
| 14 | Peanut butter (smooth, reduced fat) | 35 mg3% DV | 2 tablespoon36 g | 13 mg1% DV | 13 mg |
| 16 | Soymilk (original and vanilla, unfortified) | 25 mg2% DV | 1 cup243 g | 61 mg5% DV | 93 mg |
| 17 | Lentils (mature seeds, cooked, boiled, without salt) | 19 mg1% DV | 1 cup198 g | 38 mg3% DV | 33 mg |
Most calcium per typical serving
The same legumes ranked by what one typical USDA portion gives, which is what you eat.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Tofu (raw, firm, prepared with calcium sulfate) | 683 mg53% DV | 1/4 block81 g | 553 mg43% DV | 949 mg |
| 2 | Tofu (raw, regular, prepared with calcium sulfate) | 350 mg27% DV | 1/4 block116 g | 406 mg31% DV | 921 mg |
| 3 | Tofu yogurt | 118 mg9% DV | 1 cup262 g | 309 mg24% DV | 251 mg |
| 4 | Pigeon peas (mature seeds, raw) | 130 mg10% DV | 1 cup205 g | 267 mg21% DV | 76 mg |
| 5 | Tofu (firm, prepared with calcium sulfate and magnesium chloride) | 201 mg15% DV | 1/4 block81 g | 163 mg13% DV | 515 mg |
| 6 | Tofu (fried) | 372 mg29% DV | 1 oz28 g | 105 mg8% DV | 276 mg |
| 7 | Lentils (raw) | 35 mg3% DV | 1 cup192 g | 67 mg5% DV | 20 mg |
| 8 | Soymilk (original and vanilla, unfortified) | 25 mg2% DV | 1 cup243 g | 61 mg5% DV | 93 mg |
| 9 | Lentils (mature seeds, cooked, boiled, without salt) | 19 mg1% DV | 1 cup198 g | 38 mg3% DV | 33 mg |
| 10 | Peanuts (raw) | 92 mg7% DV | 1 oz28 g | 26 mg2% DV | 32 mg |
| 11 | Peanuts (virginia, raw) | 89 mg7% DV | 1 oz28 g | 25 mg2% DV | 32 mg |
| 12 | Tofu (soft, prepared with calcium sulfate and magnesium chloride) | 111 mg9% DV | 1 cubic inch18 g | 20 mg2% DV | 364 mg |
| 13 | Peanuts (valencia, raw) | 62 mg5% DV | 1 oz28 g | 18 mg1% DV | 22 mg |
| 14 | Peanut butter (smooth style, without salt) | 49 mg4% DV | 2 tbsp32 g | 16 mg1% DV | 16 mg |
| 15 | Peanut butter (smooth, reduced fat) | 35 mg3% DV | 2 tablespoon36 g | 13 mg1% DV | 13 mg |
Most calcium per 200 kcal
Nutrient density: calcium for the same 200 calories of each food.
| Rank | Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|---|
| 1 | Tofu (raw, firm, prepared with calcium sulfate) | 683 mg53% DV | 1/4 block81 g | 553 mg43% DV | 949 mg |
| 2 | Tofu (raw, regular, prepared with calcium sulfate) | 350 mg27% DV | 1/4 block116 g | 406 mg31% DV | 921 mg |
| 3 | Tofu (firm, prepared with calcium sulfate and magnesium chloride) | 201 mg15% DV | 1/4 block81 g | 163 mg13% DV | 515 mg |
| 4 | Tofu (soft, prepared with calcium sulfate and magnesium chloride) | 111 mg9% DV | 1 cubic inch18 g | 20 mg2% DV | 364 mg |
| 5 | Tofu (fried) | 372 mg29% DV | 1 oz28 g | 105 mg8% DV | 276 mg |
| 6 | Tofu yogurt | 118 mg9% DV | 1 cup262 g | 309 mg24% DV | 251 mg |
| 7 | Soymilk (original and vanilla, unfortified) | 25 mg2% DV | 1 cup243 g | 61 mg5% DV | 93 mg |
| 8 | Pigeon peas (mature seeds, raw) | 130 mg10% DV | 1 cup205 g | 267 mg21% DV | 76 mg |
| 9 | Lentils (mature seeds, cooked, boiled, without salt) | 19 mg1% DV | 1 cup198 g | 38 mg3% DV | 33 mg |
| 10 | Peanuts (raw) | 92 mg7% DV | 1 oz28 g | 26 mg2% DV | 32 mg |
| 11 | Peanuts (virginia, raw) | 89 mg7% DV | 1 oz28 g | 25 mg2% DV | 32 mg |
| 12 | Peanuts (valencia, raw) | 62 mg5% DV | 1 oz28 g | 18 mg1% DV | 22 mg |
| 13 | Lentils (raw) | 35 mg3% DV | 1 cup192 g | 67 mg5% DV | 20 mg |
| 14 | Peanut butter (smooth style, without salt) | 49 mg4% DV | 2 tbsp32 g | 16 mg1% DV | 16 mg |
| 15 | Peanut butter with omega-3 (creamy) | 45 mg3% DV | 1 tbsp16 g | 7.2 mg1% DV | 15 mg |
Concentrated forms (not ranked)
Flours, powders, concentrates, sugars and fortified foods with calcium, listed by value per 100 g but left out of the rankings above.
| Food | Per 100 g | Typical portion | Per portion | Per 200 kcal |
|---|---|---|---|---|
| Tofu (dried-frozen koyadofu) | 364 mg28% DV | 1 piece17 g | 62 mg5% DV | 153 mg |
| Peanut flour (low fat) | 130 mg10% DV | 1 oz28 g | 37 mg3% DV | 61 mg |
Which foods are ranked
- The 17 legumes on CalorieExplorer with a reported calcium value. They are generic USDA FoodData Central rows (Foundation Foods and SR Legacy) with a plain name: no branded products, restaurant items, survey mixed dishes, baby foods or regional specialty rows.
- Only foods with more than 0 mg are ranked (17 legumes); a food with no reported value is left out, never counted as 0.
- Flours, crude brans, powders and dehydrated foods, juice concentrates, mixes, sugars and fortified foods are not ranked: per 100 g they beat every food eaten as is. They are listed separately below.
- Ties share a rank: foods with the same value per 100 g get the same number, and the next number is skipped.
- Typical portion = USDA's own serving weight for that food (a medium fruit, 1 cup, 1 oz…), as on its food page. Per 200 kcal shows how much you get for the same calories; foods under 5 kcal per 100 g are not ranked that way (–).
- % DV = share of the FDA Daily Value for calcium, 1,300 mg a day for adults and children 4 and older.
- FDA lets a label call a food “high in” a nutrient when one reference serving gives 20% of the Daily Value or more, and a “good source” at 10–19% (21 CFR 101.54). We apply it to the typical USDA portion, which is not always the label's reference amount.
Source: U.S. Department of Agriculture, FoodData Central (Foundation Foods 2026-04-30; SR Legacy 2018-04). Values per 100 g as published in each food's record, at FDC's precision; serving weights from the same records, retrieved 2026-10-13. Each food page names its FDC ID.
% Daily Value: FDA Daily Values (2016 Nutrition Facts label rule, 21 CFR 101.9), adults and children 4+. How we calculate.
Last updated . Values are averages for the food as described; brands, varieties and cooking change them. Not medical advice.