One of my goals is to increase my calcium intake. We know how important calcium is but for years I thought I was lactose intolerant and rarely if ever drank milk. Now I have switched to whole milk and can drink it without any problems whatsoever. It’s also non-homogenized, organic, hormone-free, antibiotic-free, and very easy to digest. I still have to work to make sure I get enough calcium. After two pregnancies and nursing, I’m sure my bones have taken a beating. I have even looked into calcium supplements, but I’m really only interested in whole food supplements (see previous post). The downside is that calcium is not easy to condense, and when you take whole food supplements, it’s even harder to condense it. I’m really not interested in take 5-6 pills a day of just calcium.
Here are some other ways you and I can both get our calcium:
Yogurt: one cup = 448 mg
Cow’s milk: one cup = 297 mg
Swiss cheese: one ounce = 270 mg
Spinach, cooked: one cup = 260 mg
Collard greens, cook: one cup = 226 mg
Mozzarella cheese, shredded: one cup = 184 mg
Almonds: two ounces = 150 mg
Black beans, cooked: one cup = 120 mg
Orange: one = 53 mg
Almond butter: 1 tablespoon = 43 mg
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