Soy beans, mature, boiled: | 175 mg of Ca per cup
| Tofu, raw: | 130 mg of Ca per .5 cup (258 mg for firm tofu)
| Almonds, 24, dried: | 75 mg of Ca
| Brazil nuts, 8, dried: | 50 mg of Ca
| Pistachios, 38, dried: | 38 mg of Ca
| Sunflower seeds, dried: | 33 mg of Ca per oz
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Sesame Seeds, Flax Seed, Carob
Sesame seeds, kernels, dried: | 10 mg of Ca per Tbsp (88 mg for whole seeds)
| Flax seed: | not listed
| Carob flour: | 359 mg of Ca per cup
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Beet greens, boiled: | 82 mg of Ca per .5 cup
| Collards, boiled: | 148 mg of Ca per cup
| Dandelion greens, raw: | 42 mg of Ca per .5 cup (73 if boiled)
| Mustard greens, boiled: | 52 mg of Ca per .5 cup
| Spinach, raw: | 28 mg of Ca per .5 cup (122 mg if boiled)
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Turnip Greens, Watercress, Broccoli, Carrots, Cabbage, Garlic, Parsley
Turnip greens, raw: | 53 mg of Ca per .5 cup (99 mg if boiled)
| Watercress, raw: | 20 mg of Ca per .5 cup
| Broccoli, raw: | 21 mg of Ca per .5 cup (89 mg if boiled)
| Carrots, raw: | 19 mg of Ca per medium carrot
| Carrots, boiled: | 24 mg of Ca per .5 cup
| Cabbage, green, raw: | 16 mg of Ca per .5 cup (25 mg if boiled)
| Cabbage, red, raw: | 18 mg of Ca per .5 cup (28 mg if boiled)
| Garlic, raw, 3 cloves: | 16 mg of Ca
| Parsley, raw: | 39 mg of Ca per .5 cup
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Spirulina, Chives, Seaweed, Cauliflower, Okra, Cassava
Spirulina: | no data for Ca
| Chives, raw: | 2 mg of Ca per Tbsp
| Agar, raw: | 54 mg of Ca per 3.5 oz
| Agar, dried: | 625 mg of Ca per 3.5 oz
| Irishmoss, raw: | 72 mg of Ca per 3.5 oz
| Kelp, raw: | 168 mg of Ca per 3.5 oz
| Laver (nori), raw: | 70 mg of Ca per 3.5 oz
| Wakame, raw: | 150 mg of Ca per 3.5 oz
| Cauliflower, raw: | 14 mg of Ca per .5 cup (17 mg if boiled)
| Okra, boiled: | 50 mg of Ca per .5 cup
| Cassava, raw: | 91 mg of Ca per 3.5 oz
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Figs, Papaya, Rhubarb, Molasses
Figs, raw: | 18 mg of Ca per medium fig
| Figs, dried: | 269 mg of Ca per 10 figs
| Papaya, raw: | 72 mg of Ca per medium papaya
| Rhubarb, frozen, raw: | 266 mg of Ca per cup
| Molasses, barbados: | 49 mg of Ca per Tbsp
| Molasses, blackstrap: | 137 mg of Ca per Tbsp
| Molasses, light: | 33 mg of Ca per Tbsp
| Molasses, medium: | 58 mg of Ca per Tbsp
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Foods left off the original list:
Azuki beans, boiled: | 63 mg of Ca per cup
| Amaranth, boiled: | 138 mg of Ca per cup
| Canned baked beans, veg: | 128 mg of Ca per cup
| Beans, refried, canned: | 188 mg of Ca per cup
| Black beans, boiled: | 47 mg of Ca per cup
| Black turtle beans, boiled: | 103 mg of Ca per cup
| Burdock root, boiled: | 62 mg of Ca per cup
| Butter beans, canned: | 40 mg of Ca per cup
| Butterbur (fuki), boiled: | 59 mg of Ca per 3.5 oz (what is this?)
| Cabbage, chinese (pak choi): | 79 mg of Ca per .5 cup, boiled (37 if raw)
| Cardoon, boiled: | 72 mg of Ca per 3.5 oz (don't know this either)
| Chickpeas, boiled: | 80 mg of Ca per cup
| Hummus: | 124 mg of Ca per cup
| Chickory greens, raw: | 90 mg of Ca per .5 cup
| Blackeyed peas, boiled: | 42 mg of Ca per cup
| Cranberry beans, boiled: | 89 mg of Ca per cup
| French beans, boiled: | 111 mg of Ca per cup
| Great northern beans, boiled: | 121 mg of Ca per cup
| Kale, boiled: | 47 mg of Ca per .5 cup
| Kidney beans, boiled: | 50 mb of Ca per cup
| Lambsquarters, boiled: | 232 mg of Ca per .5 cup
| Lima beans, boiled: | 32 mg of Ca per cup (52 mg for baby limas)
| Lupins, boiled: | 85 mg of Ca per cup
| Mung beans, boiled: | 55 mg of Ca per cup
| Mungo beans, boiled: | 95 mg of Ca per cup
| Navy beans, boiled: | 128 mg of Ca per cup
| Pigeon peas, boiled: | 72 mg of Ca per cup
| Pink beans, boiledd: | 88 mg of Ca per cup
| Pinto beans, boiled: | 82 mg of Ca per cup
| Natto: | 191 mg of Ca per .5 cup
| Tempeh: | 75 mg of Ca per .5 cup
| Acorn squash, baked: | 45 mg of Ca per .5 cup
| Butternut squash, boiled: | 42 mg of Ca per .5 cup
| White beans, boiled: | 161 mg of Ca per cup
| White beans, small, boiled: | 131 mg of Ca per cup
| Winged beans, boiled: | 244 mg of Ca per cup
| Yellow beans, boiled: | 110 mg of Ca per cup
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Some other sources of calcium information (numbers may not match this page, don't know which ones are more correct!):
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