Top sources of calcium in food

March 4, 2013
Some top sources of calcium in food

Yogurt, plain, low-fat, 8 ounces 415 milligrams

Mozzarella, part-skim, 1.5 ounces 333 mg

Sardines, canned in oil, with bones, 3 ounces 325 mg

Cheddar cheese, 1.5 ounces 307 mg

Milk , nonfat , 8 ounces 299 mg

Soymilk, calcium-fortified, 8 ounces 299 mg

Milk, reduced-fat (2% milk fat), 8 ounces 293 mg

Orange juice, calcium-fortified, 6 ounces 261 mg

Tofu, firm, made with calcium sulfate, ½ cup 253 mg

Salmon, pink, canned, solids with bone, 3 ounces 181 mg

Cottage cheese, 1% milk fat, 1 cup 138 mg

Ready-to-eat cereal, calcium-fortified, 1 cup 100–1,000 mg

Frozen yogurt, vanilla, soft serve, ½ cup 103 mgs

Turnip greens, fresh, boiled, ½ cup 99 mg

Kale, raw, chopped, 1 cup 100 mg

Bread, white, 1 slice 73 mg

— Office of Dietary Supplements, National Institutes of Health

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