Calcium-rich foods

Friday April 3, 2009 (foodconsumer.org) -- Calcium is well known as a major structural element in bones and teeth. About 99% of the calcium in the body is found in bones and teeth.

In addition, calcium is important for some physiological functions. For instance, calcium serves as a cofactor for some enzymes and proteins. Calcium is required to activate a number of vitamin K-dependent clotting factors in the coagulation cascade. Calcium also affects vitamin D metabolism and plays a role in disease prevention.

High concentrations of calcium are found in both animal-based foods such as milk, yogurt and cheddar cheese and plant-based foods such as pinto beans, red beans, white beans, tofu, bok choy, kale, Chinese cabbage, broccoli, rhubarb and spinach. 

The calcium in plant-based foods is more easily absorbed than that in milk. The foods that contain high levels of absorbable calcium include rhubarb, spinach, Chinese cabbage, tofu, red beans, and pinto beans.

(by David Liu and edited by Heather Kelley)