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 AvoidancePreventing and Reversing Osteoporosis
Common Plant Sources of Calcium
Health Article Series: Calcium
Health Article Series: Osteoporosis
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