TSBP

INGREDIENTS (serves 4): 1 tbsp extra virgin olive oil; 1 onion, finely chopped; 550g (1lb 2oz) peeled pumpkin flesh, diced, about 675g (1 1/2) unpeeled weight;1 potato, peeled and diced; 2 garlic cloves, chopped; 1 tsbp chopped fresh rosemary; 900ml (1 1/2 pints), vegetable stock, preferably home-made light; 150ml (5fl oz) semi skimmed milk; 100g (3 1/2 oz fromage frais); Salt and Pepper

Calcium and Lactose in Common Foods Calcium Lactose Vegetables Content(*) Content(+) Broccoli (pieces cooked, 94-177 mg 0 1 cup Chinese cabbage (bok choy, 158 mg 0 Cooked), 1 cup Collard greens (cooked), 148-357 mg 0 1 cup Kale (cooked), 1 cup 94-179 mg 0 Turnip greens (cooked), 1 194-249 mg 0 cup Dairy Products Ice cream/ice milk, 8 oz 176 mg 6.7 mg Milk (whole, low-fat, 291-316 mg 12-13 mg skim, buttermilk), 8 oz Processed cheese, 1 oz 159-219 mg 2-3 g Sour cream, 4 oz 134 mg 4-5 g Yogurt (plain), 8 oz 274-415 mg 12-13 g Fish/Seafood Oyster (raw), 1 cup 226 mg 0 Salmon with bones 167 mg 0 (canned), 3 oz Sardines, 3 oz 371 mg 0 Shrimp (canned), 3 oz 98 mg 0 Other Molasses, 2 tsbp 274 mg 0 Tofu (processed with 225 mg 0 Calcium salts0, 3 oz (*) Nutritive Value Foods.