Editing Vegetarianism (section)

===Calcium===
[[Calcium]] intake in vegetarians and vegans can be similar to non-vegetarians, as long as the diet is properly planned.<ref name="Academy of Nutrition and Dietetics">{{cite web|title=Meeting Calcium Recommendations on a Vegan Diet|url=http://vegetariannutrition.net/docs/Calcium-Vegetarian-Nutrition.pdf|publisher=Academy of Nutrition and Dietetics|access-date=April 29, 2014|archive-date=April 29, 2014|archive-url=https://web.archive.org/web/20140429045652/http://vegetariannutrition.net/docs/Calcium-Vegetarian-Nutrition.pdf|url-status=live}}</ref> Lacto-ovo vegetarians that include dairy products can still obtain calcium from dairy sources like milk, yogurt, and cheese.<ref name="Calcium Fact Sheet">{{cite web|title=Calcium Fact Sheet|url=http://ods.od.nih.gov/factsheets/Calcium-HealthProfessional|access-date=April 29, 2014|archive-date=April 29, 2014|archive-url=https://web.archive.org/web/20140429075612/http://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/|url-status=live}}</ref>

Non-dairy milks that are fortified with calcium, such as soymilk and [[almond milk]] can also contribute a significant amount of calcium in the diet.<ref name="Mangels">{{cite web|last=Mangels|first=Reed|title=Calcium in the Vegan Diet|url=http://www.vrg.org/nutrition/calcium.php|access-date=April 29, 2014|archive-date=May 30, 2014|archive-url=https://web.archive.org/web/20140530003649/http://www.vrg.org/nutrition/calcium.php|url-status=live}}</ref> [[Broccoli]], [[Chinese cabbage|bok choy]], and [[kale]] have also been found to have calcium that is well absorbed in the body.<ref name="Academy of Nutrition and Dietetics"/><ref name="Calcium Fact Sheet"/><ref name="Overview of Calcium">{{cite report|author=((Institute of Medicine (US) Committee to Review Dietary Reference Intakes for Vitamin D and Calcium))|veditors=Ross AC, Taylor CL, Yaktine AL, et al.|title=Dietary Reference Intakes for Calcium and Vitamin D|series=Vol. 2, Overview of Calcium|place=Washington, DC|publisher=National Academies Press|year=2011|url=https://www.ncbi.nlm.nih.gov/books/NBK56060/?report=reader|access-date=April 29, 2014|archive-date=September 4, 2015|archive-url=https://web.archive.org/web/20150904031151/http://www.ncbi.nlm.nih.gov/books/NBK56060/?report=reader|url-status=live}}</ref> Though the calcium content per serving is lower in these vegetables than a glass of milk, the absorption of the calcium into the body is higher.<ref name="Calcium Fact Sheet"/><ref name="Overview of Calcium"/> Other foods that contain calcium include calcium-set tofu, blackstrap molasses, [[Turnip|turnip greens]], mustard greens, soybeans, tempeh, almonds, okra, dried figs, and [[tahini]].<ref name="Academy of Nutrition and Dietetics"/><ref name="Mangels"/> Though calcium can be found in [[Spinach]], [[swiss chard]], [[bean]]s and [[Beet|beet greens]], they are generally not considered to be a good source since the calcium binds to oxalic acid and is poorly absorbed into the body.<ref name="Calcium Fact Sheet"/> Phytic acid found in nuts, seeds, and beans may also impact calcium absorption rates.<ref name="Calcium Fact Sheet"/> See the National Institutes of Health Office of Dietary Supplements for calcium needs for various ages,<ref name="Calcium Fact Sheet"/> the Vegetarian Resource Group<ref name="Mangels"/> and the Vegetarian Nutrition Calcium Fact Sheet from the Academy of Nutrition and Dietetics<ref name="Academy of Nutrition and Dietetics"/> for more specifics on how to obtain adequate calcium intake on a vegetarian or vegan diet.