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Encyclopedia of Health and Medicine

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314 The Musculoskeletal System<br />

DIETARY SOURCES OF CALCIUM<br />

Food Source Serving Size Amount <strong>of</strong> Calcium per Serving<br />

almonds 3 ounces 210 milligrams (mg)<br />

blackstrap molasses 1 tablespoon 170 mg<br />

bok choy (cooked) 1 cup 160 mg<br />

broccoli (cooked) 1 cup 60 mg<br />

canned salmon (with bones) 3 ounces 180 mg<br />

canned sardines (with bones) 3 ounces 325 mg<br />

clams (steamed) 3 ounces 80 mg<br />

collards 1 cup 265 mg<br />

cottage cheese 1 cup 155 mg<br />

crab (steamed) 3 ounces 90 mg<br />

hard cheese (cheddar, swiss) 1 ounce 225 mg<br />

kale (cooked) 1 cup 95 mg<br />

milk 1 cup 300 mg<br />

mollusks (steamed) 3 ounces 80 mg<br />

mozzarella cheese 1 ounce 200 mg<br />

okra 1 cup 125 mg<br />

provolone cheese 1 ounce 205 mg<br />

raisins 1 cup 75 mg<br />

rhubarb (cooked) 1 cup 345 mg<br />

ricotta cheese 1<br />

⁄2 cup 335 mg<br />

sauerkraut 1 cup 70 mg<br />

spinach (cooked) 1 cup 245 mg<br />

turnip greens (cooked) 1 cup 200 mg<br />

yogurt 8 ounces 425 mg

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