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Calcium

Calcium is the main constituent of hydroyapatite, the principal mineral in bones and teeth. Absorption and excretion are controlled by several hormones and vitamin D. An adequate calcium intake is vital to health, especially during periods of growth e.g. childhood, adolescence, pregnancy, and also during lactation.

Calcium is sometimes bound by phytates (found in wholegrain cereals and pulses) and oxalates (found in spinach and rhubarb) in foods. This makes it unavailable to the body. Calcium is readily available from milk and dairy products, but is less available from plant foods.

Sources: milk, cheese, yoghurt and canned fish, green leafy vegetables, fortified bread.

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