Calcium is needed by the body for a variety of reasons. It’s important to build strong bones and teeth and is needed for proper nerve function. Deficiencies in calcium can result in osteoporosis, poor blood clotting, and rickets. On the other hand, although it’s rare, over-retention can cause impaired kidney function, hypercalcemia, and decreased absorption of other minerals.

There are a variety of foods that contain calcium. Some of the best known sources of calcium are seaweed (hijiki, kelp, and wakame), nuts, seeds, dairy products, calcium fortified orange juice, chestnuts, salmon, figs, tofu, blackstrap molasses, okra, and dark-green leafy vegetables (kale, broccoli, collard greens, chicory greens, parsley, and turnip and beet greens).

Herbs and spices also contain calcium, and the following table shows the approximate calcium content of them.

If you’re interested in learning more about calcium foods, read Calcium-Rich Foods. If you’re interested in learning more about osteoporosis, seaweeds, and herbs, read Osteoporosis Health. If you want more information about calcium absorption, read Osteoporosis: Calcium Absorption Factors.

Calcium content for this post was based on information taken from the USDA National Nutrient Database for Standard Reference, SR21.