Calcium fortified O J   1/2 cup         150 mg
Chopped dates           1/4 c            26 mg
Raisins                 1/4 c            22 mg

Turnip greens           1/2 c            98 mg
Mustard greens          1/2 c            64 mg
Bok Choy                1/2 c            79 mg
Kale                    1/2 c            47 mg
Broccoli                        1/2 c            36 mg
Carrots, raw            1 medium         27 mg

Sardines                2 oz            248 mg
Salmon                  2 oz            110 mg
Tofu, cal fort.         2 oz             73 mg
Almond, shelled and chopped  1 oz        66 mg
Soybeans                1/2 c            66 mg

Farina, enriched                1/2 c            95 mg
Tortilla, corn          1 medium         60 mg
Bread, whole wheat      1 slice          25 mg.

Source of info is Healthy Kids, Aug/Sept. 95.  Connie Evers RD

Also: Too much protein in diet makes body excrete calcium via urine; high
sodium diet also causes body to lose calcium so watch processed foods;
exercise helps bones retain calcium. Oxalic acid in spinach and rhubard
binds calcium so body can't use it. Phytic acid in wheat bran, soybeans and
other legumes hinder absorption.

I personally find it interesting to note that in cultures that don't use
milk per se, like US (we worship at the altar of cow's milk)
there are usually common foods that are frequently included that provide
calcium.  Non dairy sources are not as rich in calcium as milk.  Milk is an
easy source.  People who can't drink fluid milk frequently find that they
do OK with cheese and or yogurt.  Sincerely, Pat in SNJ