Get Some Veggie Calcium
From the March 2005 edition of Healthy Times, here is Dr. Fuhrman’s list of the most healthful sources of calcium based on their calorie-to calcium ratios:
For more on veggie-nutrient density, check out these previous posts:
|
Vegetable
|
Milligrams (mg)
|
| Bok choy, cooked |
7.8 |
| Turnip greens, cooked | 6.9 |
| Mustard greens, cooked |
4.9 |
| Collard greens, cooked |
4.6 |
| Romaine lettuce, raw |
2.6 |
| Kale, cooked |
2.6 |
| Sesame seeds, raw |
1.7 |
| Broccoli, cooked |
1.6 |
| Tofu, raw firm |
1.4 |
| Green beans, cooked |
1.3 |
| Soy beans, cooked |
1.0 |
| Orange |
0.9 |
| Almond butter, raw | 0.4 |
*Based on U.S. Department of Agriculture data.
For more on veggie-nutrient density, check out these previous posts:
- Nutrient Density of Green Vegetables
- Choose Vegetable Calcium Over Animal Calcium
- Vitamins from Food
- Vegetables Deliver Protein with Micronutrients
