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ALSO READ:
FOLIC ACID DURING PREGNANCY
IRON DURING PREGNANCY
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How much calcium do you need?
Women ages 19 to 50: 1,000 milligrams (mg) a day before, during, and after pregnancy
Women age 18 and younger: 1,300 mg a day before, during, and after pregnancy
Food sources of calcium (Source)
Milk and other dairy products are top sources, as are canned fish and calcium-fortified cereal, juice, soy and rice beverages, and bread. Not all brands are fortified, so check labels.
- 1 cup plain low-fat yogurt: 415 mg
- 1.5 ounces part-skim mozzarella cheese: 333 mg
- 3 ounces sardines (canned in oil with bone): 325 mg
- 8 ounces low-fat fruit yogurt: 313 to 384 mg
- 8 ounces nonfat milk: 299 mg
- 8 ounces calcium-fortified soy milk: 299 mg
- 8 ounces whole milk: 277 mg
- 6 ounces calcium-fortified orange juice: 261 mg
- 1/2 cup firm, calcium-set tofu: 253 mg
- 3 ounces canned pink salmon, with bones and liquid: 181 mg
- 1 cup cottage cheese (1 percent milk fat): 138 mg
- 1/2 cup vanilla soft-serve frozen yogurt: 103 mg
- 1 cup raw kale, chopped: 100 mg
- 1/2 cup turnip greens, boiled: 99 mg
- 1/2 cup vanilla ice cream: 84 mg
- 1 cup raw bok choy, shredded: 74 mg
- one slice white bread: 73 mg
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Diet Alternatives (source)
Try these creative tips from the American Dietetic Association:
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But dont go overboard with calcium as it may cause constipation and kidney stones.
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