Calcium

Many dark green leafy vegetables contain a relatively high level of calcium. The calcium in spinach however, is somewhat poorly absorbed, probably because of the high concentration of oxalate. The study revealed that kale, a low-oxalate vegetable, is a good source of bio-available calcium. Kale is a member of the same family that includes broccoli, turnip greens, collard greens and mustard greens. These low-oxalate, calcium-rich vegetables are therefore also likely to be better sources of available calcium.

I want to include this link, specifically for this time, because kale and broccoli are quite easy to raise and will produce through most of the summer months. These dark green vegetables are delicious steamed which is the next best thing to raw, and they can be eaten raw as well. Both freeze beautifully, also.

They grow in a relatively small area, and can even be raised in pots and window boxes. If you are new to gardening, limited on space, or feel you have a "brown" thumb, I encourage you to give these two a try.



I am not promoting globalism, but this is a pretty nice link, loaded with valuable information
Global Healing Center

High Calcium Leafy Greens