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Define Food Sources of Calcium?
Dairy products are of course the primary source of calcium followed by grains and pulses. Among the millets, ragi contains substantial amount of calcium. The bio- availability of calcium from different dietary sources is variable. For instance, phytates in whole grain cereals inhibit calcium absorption. Fermentation, on the other hand, reduces phytate content and improves calcium absorption. We will learn more on calcium bioavailability later in this section. The calcium content of some important foods is given in Table.
Table: Calcium content of some calcium-rich foods (mg/100 g edible portion)
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