The major sources of calcium are dairy products (milk, cheese, yogurt), leafy green vegetables (kale, broccoli, spinach, etc.), beans and peas (tofu, peanuts, peas, black beans, kidney beans), canned salmon and sardines, sesame seeds, and almonds. Liver only has a very small amount of calcium in it. Note that the green leafy vegetables are a great source of calcium, but the calcium in some leafy greens, particularly spinach, is not absorbed as well because of the presence of oxalic acid. This effect is not as significant in kale, collard, turnip and mustard greens. Also note that it is the bones in canned salmon and sardines that supply the calcium.
Wheat germ has a significant amount of calcium, but you don’t usually just consume raw wheat germ. Since it is usually used to make bread and other baked products, the calcium content usually diminishes greatly. Citrus fruits contain little calcium, but are packed with other vital vitamins and minerals, which are essential to your daily requirements. Calcium-fortified orange juice, however, provides much calcium. Try this Oven Baked Salmon with Snow Peas recipe for a high calcium meal.