What is in this article?:
Plant-based eating is better for you and the planet—and it's easier than you think.
Fact #2: Calcium isn't just from cows
“Many of us grew up believing we had to get calcium through milk,” says Ginny Messina, MPH, RD, author of Vegan for Life (Da Capo, 2011). Surprise: The calcium in kale and collards is twice as bioavailable as that in cows’ milk. Satisfy your 1,000 mg recommended daily calcium intake by eating those calcium-rich greens (but not chard, beet greens, or spinach, which contain other nutrients that diminish calcium absorption) and cruciferous vegetables, such as brussels sprouts and cabbage. More good sources: tofu with calcium sulfate and calcium-fortified nondairy milks; to get enough bone-strengthening vitamin D, look for products fortified with vegan-sourced vitamin D2 rather than D3, which comes from fish oil or lanolin, a byproduct of sheep’s wool.