Table 2.

Foods with high calcium content (calcium content in mg per 100 g serving).

Dairy	Animal-Derived	Vegetables	Others
Milk (276 mg)	Sardines (286 mg)	Lamb’s quarters (362 mg)	Tahini (902 mg)
Kefir (247 mg)	Salmon (179–212 mg)	Nettles (334 mg)	Almond milk (345 mg)
Buttermilk (222 mg)		Amaranth (216 mg)	Rice milk (221 mg)
Yogurt (216 mg)		Spinach (191 mg)
Cheese (138–333 mg)		Soybeans (175 mg)
Greek yogurt (116 mg)		Kale (94 mg)

Data from the US Department for Agriculture (USDA 2002) and Ferraro et al. [100].