Milk
Milk is one of the abundant and easily absorbed sources of calcium. On average, 100 ml of milk contains about 90-120 mg of calcium, while some enhanced milk lines have even higher calcium content.
Not only rich in calcium, milk also contains protein, fat, lactose, amino acids and a small amount of vitamin D. The combination of these nutrients helps the body absorb calcium more effectively, making milk the top choice for calcium supplementation.
Yogurt
Yogurt is also a quality calcium supplement, with about 100-150 mg of calcium per 100 g of product.
Although the calcium content may be lower than some types of milk, the calcium in yogurt is absorbed quite well by the body. The reason is that lactic acid is produced during fermentation, not only creating a characteristic sour taste but also helping to increase solubility and calcium absorption.
Soy milk
Compared to milk and yogurt, natural soy milk contains a fairly low amount of calcium, only about 10 mg per 100 ml. Therefore, if the goal is to supplement calcium, soy milk is not the optimal choice.
However, some soy milk products are currently supplemented with calcium during production, which significantly improves nutritional value. Consumers should carefully read the information on the label to choose products that suit their needs.
