The foods with higher calcium content are dairy products, nuts, sardines, and anchovies; to a lesser extent in legumes and dark green vegetables (spinach, kale, broccoli).
One of the great advantages that calcium presents refers to its invariability over time from the moment it is packaged until the moment of consumption, we can say that the calcium content of foods does not change at any stage.
Provides rigidity and strength to bones, teeth, and gums. Helps with the regularity of heart frequency, and in the transmission of nerve impulses. Prevents cardiovascular diseases, as it decreases blood cholesterol levels.
•Prevents osteoporosis (loss of bone mass).
•Is an activator of different enzymes.
•Maintains the permeability of cellular membranes.
•Is a coadjutant of neuromuscular activity.
•Maintains healthy skin.
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