Calcium in these tissues is concentrated in the form of calcium phosphate salts.
Many foods contain calcium but dairy products are the most significant source.
Milk and dairy products such as yogurt, cheeses, and buttermilk contain a more efficiently absorbed form of calcium. In fact, when you replace the fat portion that has been removed with an equal part of skimmed milk, you are actually increasing the calcium content. Milk is also a good source of phosphorus and magnesium, which help the body absorb and use the calcium more effectively. Green leafy vegetables such as broccoli, collards, kale, mustard greens, turnip greens, and bok choy or Chinese cabbage are good sources of calcium. Certain green, leafy vegetables are less effective sources of calcium.