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9 May 2008

Calcium absorption from vegetables is better than that of milk.

Calcium absorption from milk is approximately 32 percent whereas broccoli, brussels sprouts, mustard greens, turnip greens, and (most importantly) kale range between 40-64 percent. Beans and bean products, such as tofu, are also considerably rich in calcium. Note: spinach is one exception and does not absorb calcium like other vegetables.  

* SOURCE:
  Heaney RP, Weaver CM. Calcium absorption from kale. 
  American Journal of Clinical Nutrition - Am J C/in Nutr l990;5 1:656-7.
  Full Journal Article (PDF)

* LEARN MORE:
  Dairy Products Avoidance

  Preventing and Reversing Osteoporosis

  Common Plant Sources of Calcium

  Health Article Series: Calcium

  Health Article Series: Osteoporosis

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