Calcium is abundant in a wide assortment of vegetables, particularly the low-oxalate green vegetables: bok choy, kale, napa cabbage, watercress, broccoli, and collard, dandelion, mustard, and turnip greens. Other good sources are legumes, calcium-fortified juices, almonds, tahini, and figs. Calcium is added to fortified nondairy milks and tofu, and in both cases, calcium absorption compares favorably with that of cow’s milk, whereas that from greens is higher still. These products can be very helpful in meeting recommended calcium intakes.