Is dairy the only source of calcium?

Calcium is available in a range of foods including dairy, green leafy vegetables, tinned fish (with bones), beans and nuts. Calcium bioavailability (how well it is absorbed and used in the body) varies depending on the food source. Dairy is considered to be a bioavailable source.

Other foods may have components that can hinder calcium absorption e.g. spinach contains ‘oxalates’. Considering the amount of calcium provided by a typical serving of these other foods, it would be challenging to meet daily calcium requirements without dairy. Some milks are fortified with vitamin D, which also contributes to normal calcium absorption.