Calcium! Get Your Calcium Here!

Aug 02, 2007 - Green leafy vegetables, beans, calcium-fortified soymilk, and calcium-fortified 100-percent juices are good calcium sources with advantages that dairy products lack. They are excellent sources of phytochemicals and antioxidants, while containing little fat, no cholesterol, and no animal proteins. Dried figs 10 figs =269 mg Total cereal, General Mills 3/4 cup =250 mg Calcium-fortified orange juice 8 ounces =250 mg Collards, frozen, boiled 1/2 cup =179 mg Tofu, raw, firm 1/2 cup =130 mg Kale, boiled 1 cup =90 mg Navel orange 1 medium =56 mg Raisins, golden, seedless 2/3 cup =53 mg Broccoli, raw 1 cup =42 mg Broccoli, boiled 1 cup =72 mg Brussels sprouts, boiled 1 cup =46 mg Chick peas, canned 1 cup =77 mg Kidney beans, canned 1 cup =69 mg Great Northern beans, boiled 1 cup =120 mg Vegetarian baked beans 1 cup =128 mg Azuki beans, boiled 1 cup =63 mg Baked beans, canned 1 cup =128 mg Butter beans, canned 1 cup =40 mg Lima beans, boiled 1 cup =32 mg Navy beans, boiled 1 cup =128 mg Pinto beans, boiled 1 cup =82 mg White beans, boiled 1 cup =161 mg Acorn squash, baked 1/2 cup =45 mg Beet Greens 1/2 cup =82 mg Blackeyed peas 1 cup =42 mg Cabbage green, raw 1/2 cup =25 mg Carrots, raw 1 medium =19 mg Cabbage chinese, boiled 1/2 cup =79 mg Kelp, raw 3.5 oz =168 mg Source: http://home.bluegrass.net/~jclark/calcium_foods.htm - 0 Comments