Gallery: Selected food sources of calcium

 

Since the body can't make calcium, here are some of the foods you can include in your diet to help meet your calcium needs.

 
February 25, 2010
 
 
 
Milk (whole, 2%, 1%, skim, chocolate): 1 cup/250 ml = 300 mg calcium
 

Milk (whole, 2%, 1%, skim, chocolate): 1 cup/250 ml = 300 mg calcium

Photograph by: Photos.com , canada.com

 
Milk (whole, 2%, 1%, skim, chocolate): 1 cup/250 ml = 300 mg calcium
Yogurt, plain, 1-2% M.F.: ¾ cup/175 g = 332 mg calcium
Rice or soy beverage, fortified: 1 cup/250 ml = 300 mg* calcium
Cheese (blue, brick, cheddar, edam, gouda, swiss): 1 ¼”/3 cm cube = 245 mg calcium
Salmon with bones, canned: ½ can/105 g = 240 mg calcium
Sardines with bones: ½ can/55 g = 200 mg calcium
Kefir (fermented milk drink), plain: ¾ cup/175 ml = 187 mg calcium
Soybeans, cooked: 1 cup/250 ml = 175 mg calcium
Cottage cheese, 1 or 2%: 1 cup/250 ml = 150 mg calcium
Figs, dried: 10 = 150 mg calcium
Beans, navy, cooked: 1 cup/250 ml = 126 mg calcium
Almonds, dry roast: ¼ cup/125 ml = 93 mg calcium
Bok choy, cooked: ½ cup/125 ml = 84 mg calcium
Beet greens, cooked: ½ cup/125 ml = 82 mg calcium
 
 
 
 
 

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