Oats contain 54 milligrams of calcium per 100 grams. Grams is a measure of weight. To put 100 grams in perspective, consider alternative measures for this food:
- 1 cup equals 156 grams
The list of grains in the graph below are for cooked grains — cooked grains have a lower calcium content on a weight basis because of the water added in cooking. The food tested for the particular graph below can be described more specifically as:
For those on a dairy-free program, grains can be a small form of calcium. Unrefined grains consists of an array of minerals that may allow you to build your health. Whole grain foods are valuable for cardiovascular health at the same time. However, with calcium, you can get a lot more calcium from your grains if you cook them to minimize phytic acid, a mineral blocker in the grain. The most powerful method of lowering phytic acid is to soak the grains in advance when you are using it as the whole kernel as in a tabouli salad. In bread recipes, sourdough baking is your best approach to unlock the calcium and strengthen your calcium absorption. Sprouted grains have lower amounts of phytic acid as well. Learn more about tips to boost your calcium absorption.