Guest guest Posted November 11, 2005 Report Share Posted November 11, 2005 Protein can be obtained from dry beans. How do Vegans get calcium? Neglecting calcium can lead to osteoporosis. Quote Link to comment Share on other sites More sharing options...
Yesu_Bhaktan Posted November 11, 2005 Report Share Posted November 11, 2005 Beans also have calcium. Almonds and sesame seeds etc. It is dairy industry propaganda that you need cow's milk for it. Ever wonder why there is so much osteoporosis in America and at the same time so much milk consumption? Even if cows milk was the only place to get it I would just take some pills to avoid becoming implicated in calf slaughter. Quote Link to comment Share on other sites More sharing options...
Yesu_Bhaktan Posted November 11, 2005 Report Share Posted November 11, 2005 Good Vegan Calcium Sources White/Wholemeal bread, Taco Shells, Oats White bread: 30 mg of Ca per slice Whole wheat bread: 18 mg of Ca per slice Taco shell: 16 mg of Ca per slice Instant oatmeal: 163 mg of Ca per packet Soyabeans, Tofu, Almonds, Brazil Nuts, Pistachios, Sunflower Seeds 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 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 Beet Greens, Collards, Dandelion Greens, Mustard Greens, Spinach 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) 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 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 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 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 Quote Link to comment Share on other sites More sharing options...
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