Food sources of calcium include milk, milk products, sardines, clams, oysters, turnip greens, broccoli, legumes and dried fruits.
Some research suggest that the calcium in many plant foods is absorbed by human body better than the calcium in cow’s milk. Dairy foods such as milk, cheese and yoghurt are outstanding sources of calcium.
The product generally contribute about half of the calcium to American diets. Calcium in milk is readily absorbed because milk is fortified with vitamin D, which facilitates calcium absorption.
Fresh as well as dried fish, especially small fresh fish, if the bones are also eaten, provide substantial quantities of calcium in the diet.
When substantial amounts of grains are consumed, for like breads or as maize, these can be important sources, although the calcium in cereals rends to be less bioavailable than that in dairy products.
Food sources of calcium
