Carrot juice, fresh

Fish, canned salmon eaten with bones

Fish, canned sardines or mackerel eaten with bones

Molasses, black strap

Molasses, unsulphured

Sesame butter (unhulled sesame seeds)

Sesame butter/ tahini from hulled or decorticated seeds

Vegetarian support nutritional yeast, variable, check nutrition information

Dark green leafy vegetables

Many dark green leafy vegetables have relatively high calcium concentrations. The calcium in spinach is however, somewhat poorly absorbed, probably because of the high concentration of oxalate. The study revealed that kale, a low-oxalate vegetable, is a good source of bio-available calcium. Kale is a member of the same family that includes broccoli, turnip greens, collard greens and mustard greens. These low-oxalate, calcium-rich vegetables are therefore also likely to be better sources of available calcium

cooked turnip greens

cooked bok choy

cooked collards

cooked spinach

cooked kale

parsley

cooked mustard greens

dandelion greens

romaine lettuce

head lettuce

Sprouts

soy

mung

alfalfa

Sea vegetables (seaweed)(dried powdered form)

nori kombu wakame agar-agar

Beans and Peas (cooked, ready to eat)

navy beans

pinto beans

garbanzo beans

lima, black beans

lentils

split peas

Grains

tapioca (dried)

brown rice, cooked

quinoa, cooked

corn meal, whole grain

rye flour, dark

oats

whole wheat flour

Seafood

raw oysters

shrimp

salmon with bones

mackerel with bones

sardines with bones

Seeds

almonds

hazelnuts (filbert)

walnuts

sesame seeds (whole, unhulled)

sunflower seeds

The following herbs contain variable amounts of calcium:

borage, lamb's quarter, wild lettuce, nettles, burdock, yellow dock

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