A standard 120-gram serving of raw carrots provides roughly 36 mg of calcium, making them a low-calcium food compared to dairy or leafy greens.

Calcium carbonate is 40% elemental calcium by weight, meaning a 1,000 mg tablet delivers only 400 mg of actual calcium.

One cup of chopped raw cabbage provides about 42 milligrams of calcium, and research shows the body absorbs it at a rate comparable to skimmed milk.

Butter contains very little calcium — roughly 3 milligrams per tablespoon, which is less than 1% of the daily recommended value for most adults.

Broccoli’s calcium content ranges from 25 to 180 mg per serving depending on preparation.

Breast milk contains an average of 261 mg of calcium per liter (about 26 mg per ounce), and this concentration remains relatively stable throughout.

Bone broth is not a significant source of calcium. Studies and USDA data report a typical range of 9 to 68 mg per cup.

A one-cup serving of raw blueberries (about 148 grams) contains roughly 9 milligrams of calcium.

White beans and soybeans provide the most calcium among common beans, offering roughly 130 mg per serving, though amounts vary widely by type.

One cup of raw asparagus has about 32 mg of calcium, or 3% of the daily value, and its low oxalate levels may help with absorption.