Sources of Calcium

Top 10 Vegetables Highest in Calcium

#1: Collard Greens (Cooked)

Calcium per 100g serving	Calcium in 1 Cup Chopped
210mg	357mg
21% DV	36% DV

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#2: Kale (Raw)

Calcium per 100g serving	Calcium in 1 Cup
205mg	137mg
21% DV	14% DV

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#3: Turnip Greens

Calcium per 100g serving	Calcium in 1 Cup Chopped
190mg	105mg
19% DV	10% DV

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#4: Garlic

Calcium per 100g serving	Calcium in 1 Cup	Calcium in 1 Clove
181mg	246mg	5mg
18% DV	25% DV	1% DV

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#5: Arugula (Rocket)

Calcium per 100g serving	Calcium in 1 Cup
160mg	32mg
16% DV	4% DV

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#6: Broccoli Rabe (Rapini)

Calcium per 100g serving	Calcium in 1 Bunch Cooked (437 grams)
118mg	516mg
12% DV	52% DV

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#7: Mustard Greens

Calcium per 100g serving	Calcium in 1 Cup Chopped
101mg	152mg
10% DV	15% DV

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#8: Sun Dried Tomatoes

Calcium per 100g serving	Calcium in 1 Cup
110mg	59mg
11% DV	6% DV

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#9: Spinach (Raw)

Calcium per 100g serving	Calcium in 1 Cup
99mg	30mg
10% DV	3% DV

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#10: Okra

Calcium per 100g serving	Calcium in 1 Cup Sliced
96mg	177mg
10% DV	18% DV

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Non-Dairy Sources of Calcium

All rapidly growing and healing people use substantial amounts of calcium, which the body will attempt to extract from the bones if dietary sources are not adequate. Milk may be a contributing factor in the development of many allergic and autoimmune disorders.

¿ES LA LECHE ANIMAL ADECUADA PARA EL CONSUMO HUMANO?

La leche animal y sus derivados –nata, natillas, yogures, helados, batidos, etc.- se encuentran actualmente entre los alimentos de mayor consumo del mundo. Se alaban sus propiedades nutritivas, lo ricos que son y lo imprescindibles que resultan para mantener los huesos sanos merced a su riqueza en proteínas, vitaminas y minerales, especialmente el calcio. Pero, ¿es eso verdad o más bien se trata de productos no precisamente saludables que causan muy diversas patologías?