6. Mustard Greens
Cooked mustard greens have 142 mg of calcium, per half cup.
Mustard leaves are again rich in calcium. You can sauté them and then toast them with sesame oil or can add them into pasta as well.
5. Collard Greens
A half cup of collard greens has 188 mg of calcium.
Collard greens can be used as a substitute for cabbage. They are very nutritious as its each leaf is exposed directly to the sun. They can be stewed with other vegetables, or can be made as stuffed rolls.
In one cup of tempeh, there is 184 mg of calcium.
Tempeh is a traditional soy food. First, soybeans are cracked and boiled. Then they are treated with a special fungus. This fungus allows the beans to convert into a chewy food which is rich in protein and calcium.
Tempeh can be used as a substitute in any recipe for beef. If marinated overnight, it will give tempeh an even more delicious flavor.