Is there any difference in the quality of calcium in dairy products (e.g., milk, yogurt, cheese, etc.) versus plant-based foods (e.g., broccoli, kale, soy/almond milk, etc.)?
Ingaba ukhona umahluko phakathi komgangatho wecalcium efumaneka kwiimveliso zobisi (umz., ubisi, iyogathi, itshizi, njl njl.) naleyo efumaneka ekutyeni kweziqhamo (umz., ibrokholi, i-kale, ubisi lwesoy/almond, njl njl.)?