Dairy products such as milk, yogurt, cheddar cheese, and tofu, represent rich and absorbable sources of calcium. Certain vegetables and grains (e.g., broccoli, cabbage, mustard, and turnip greens) also provide calcium. However, some calcium rich plants such as spinach, rhubarb, sweet potatoes, and dried beans, contain food components (e.g., oxalate) that have been found to inhibit the absorption of calcium.
Most experts recommend obtaining as much calcium as possible from foods because calcium in foods is accompanied by other important nutrients that assist the body in utilizing calcium. However, calcium supplements may be necessary for those who have difficulty consuming enough calcium from foods.
Authored by Dr Peter Engel in 2010, reviewed and updated by Dr Igor Bendik-Falconnier on 12.10.17.