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Explore and compare food records, measurements per 100 g and recorded sources. Data coverage and preparation vary by food.

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  3. Calcium sources and product differences

Minerals

Calcium sources and product differences

Calcium records for milk, yogurt, cheese, almonds and broccoli. Understand mg and serving calculations while preserving product identity.

6 food records100 g + your own serving
How to readFood tablePortion calculatorQuestions

How to use this guide

Read the exact dairy record

Milk is a 2% fat product with added vitamins A/D. Cottage cheese is low-fat and low-sodium. Preserve these identities rather than generalizing across products.

Calcium amount and absorption

The mg values describe recorded content, not the amount absorbed. NIH resources discuss calcium from different foods. This selection does not calculate daily requirements or recommend supplements.

Use grams rather than glass size

Volume and weight are different units. Use package portion information or weighed edible grams for milk, yogurt and cheese. Read calcium and sodium on the label together.

Recorded values of selected foods

Check preparation in each food name and provenance in the last column.

Calcium sources and product differences — per 100 g edible food
Food recordCalcium (mg)Energy (kcal)Source
2% milk with added A/D vitamins120 mg50 kcalUSDA (12/2025)
Plain yogurt (milk type unspecified)183 mg63 kcalUSDA (12/2025)
Feta cheese493 mg265 kcalUSDA (12/2025)
Low-fat low-sodium cottage cheese61 mg72 kcalUSDA (12/2025)

Calculate your own serving

Enter edible grams. Calculations use the selected record’s per-100 g measurements.

Calcium

120 mg

Energy

50 kcal

Measurement × grams / 100. Missing data is not zero; this is not a recommended intake.

Questions about this guide

Milk is a 2% fat product with added vitamins A/D. Cottage cheese is low-fat and low-sodium. Preserve these identities rather than generalizing across products.

The mg values describe recorded content, not the amount absorbed. NIH resources discuss calcium from different foods. This selection does not calculate daily requirements or recommend supplements.

Volume and weight are different units. Use package portion information or weighed edible grams for milk, yogurt and cheese. Read calcium and sodium on the label together.

Sources and reading notes

Food measurement sources are listed in the table. These resources support the guide’s explanations.

  • NIH: nutrient fact sheet
Data methodology

Explore the full meal

Include sauces, oils and other ingredients to calculate recorded totals.

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Minerals

Potassium sources: fruit, vegetables and legumes

Read guide

Minerals

Magnesium sources: grains and nuts

Read guide

Minerals

Foods with iron: read the records correctly

Read guide
Almonds269 mg579 kcalUSDA (12/2025)
Raw broccoli47 mg34 kcalUSDA (12/2025)

All values use a 100 g basis. Missing measurements are not zero. This is not a comprehensive ranking; preserve product, preparation and portion differences.