The Physicians Committee for Social Responsibility stated in its publication "Understanding Lactose Intolerance," available on its website (accessed Apr. 26, 2007):

“Calcium is readily available in sources other than dairy products. Green leafy vegetables, such as broccoli, kale, and collards, are rich in readily absorbable calcium. Many green vegetables have absorption rates of more than 50 percent, compared with about 32 percent for milk…

Green leafy vegetables, beans, calcium-fortified soymilk, and calcium-fortified 100-percent juices are good calcium sources with advantages that dairy products lack. They are excellent sources of phytochemicals and antioxidants, while containing little fat, no cholesterol, and no animal proteins.”

Apr. 26, 2007