NetWellness is a global, community service providing quality, unbiased health information from our partner university faculty. NetWellness is commercial-free and does not accept advertising.
Wednesday, July 27, 2016
Always read food labels when searching for nutrient-rich foods. The amount of calcium in one serving of a food item is listed as a percentage of the Daily Value of 1,000 mg of calcium. So if the label states "Calcium.........20%", one serving contains 200 mg of calcium.
Cheese, yogurt, and milk are excellent sources of calcium, supplying approximately 300 mg per cup of milk/yogurt and 200 mg per ounce of cheese. Low-fat dairy products have as much calcium as the full-fat versions. Green vegetables such as turnip greens, kale, and broccoli are good sources of calcium with 30-100 mg per ½ cup. Note that spinach and Swiss chard provide little calcium due to binders that do not allow the calcium to be absorbed. Foods that are fortified with calcium (meaning that calcium has been added), such as fortified juices, soymilk, tofu, cereals, breads and bottled water, provide varying amounts of calcium. Try to include sources of calcium in your snacks and meals throughout the day since calcium is absorbed best when taken in smaller amounts. For optimal calcium absorption, include sources of vitamin D in your diet or exposure to ultraviolet light.
For those who cannot digest dairy products well due to lactose intolerance, eat small amounts of dairy products or try lactose-free products or lactase enzyme tablets. If your diet does not contain enough calcium, you can take over-the-counter calcium supplements. These supplements are available in a wide range of forms (even chewable), strengths, brands, and prices. Remember to discuss any calcium supplements that you are taking with your health care professional since they can interfere with the absorption of medications, such as specific antibiotics.
This article originally appeared in Nutri-bytes (January 2010), a service of the University of Cincinnati College of Nursing and was adapted for use on NetWellness with permission.
Last Reviewed: Jan 06, 2010
Bonnie J Brehm, PhD, RD
Professor of Nursing
College of Nursing
University of Cincinnati