Dairy foods supply 73 percent of all the calcium available in the U.S. food supply. Besides providing calcium, they supply protein, vitamin D (if fortified), and phosphorus, which together help the body absorb and deposit calcium in bones. Dairy foods are also important sources of vitamin A, riboflavin, vitamin B12, magnesium, and potassium.
Other foods also supply calcium including dark-green leafy vegetables and fish with edible bones. Many processed foods such as soy milk, tofu, orange juice, and breakfast cereal may be fortified with calcium.
Green, leafy vegetables and grain products supply some calcium. However, some vegetables such as spinach contain oxalates; grains may contain phytates. Both bind with some minerals, including calcium, magnesium, and iron, partially blocking their absorption. Caffeine can interfere with calcium absorption, too.
(Click on chart to enlarge)
Source: American Dietetic Association Complete Food and Nutrition Guide, 2nd Edition
In general I think must of us have to watch more what we eat to get the most nutrients possible.
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