Calcium in Biology - Food Sources

Food Sources

The USDA web site has a very complete table of calcium content (in mg) of common foods per common measures (link below).

Calcium amount in foods, 100 g:

  • parmesan (cheese) = 1140 mg
  • milk powder = 909 mg
  • Cheddar (cheese) = 720 mg
  • tahini paste = 427 mg
  • molasses = 273 mg
  • hazelnuts = 114 mg
  • almonds = 234 mg
  • sesame seeds (unhulled) = 125 mg
  • nonfat cow milk = 122 mg
  • plain whole-milk yogurt = 121 mg
  • ricotta (skimmed milk cheese) = 90 mg
  • brown sugar = 85 mg
  • lentils = 79 mg
  • wheat germs = 72 mg
  • pigeon peas = 62.7 mg
  • eggs, boiled = 50 mg
  • chickpeas = 53.1
  • flour = 41 mg
  • orange = 40 mg
  • human milk = 33 mg
  • Rice, white, long-grain, parboiled, enriched, cooked = 19 mg
  • trout = 19 mg
  • beef = 12 mg
  • cod = 11 mg
  • horse meat = 10 mg
  • honey = 5 mg
  • white sugar = 0 mg

Read more about this topic:  Calcium In Biology

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