Answering the question: Why is cow's milk a high-quality source of natural calcium?

Children are taught from a young age that drinking milk helps build strong bones and promotes healthy growth. Even in adulthood, cow's milk remains a top choice for maintaining and reducing the risk of bone problems, especially osteoporosis, a disease largely due to its calcium content. But have you ever wondered why cow's milk is considered the best natural source of calcium? Let's find out the answer to give you confidence in every time you drink milk.

The interesting nutritional value of cow's milk.

In terms of nutritional value, drinking 200 milliliters of cow's milk provides the body with several good nutrients, including:

124 kilocalories of energy
224 milligrams of calcium
6.6 grams of protein
Phosphorus 182 milligrams
6.6 grams of fat

Why is cow's milk a quality natural source of calcium?

The key factors that make cow's milk a high-quality natural source of calcium stem from its "concentration" and "calcium absorption into the body." A good calcium source must have two factors: a high concentration of calcium and high absorption into the body. Cow's milk is an excellent source of calcium because, in addition to its high calcium density, it is well-absorbed by the body due to its vitamin D and essential amino acids. For example, 240 milliliters of milk contains approximately 300 milligrams of calcium, of which about 96 milligrams, or 30% of the total calcium, is absorbed by the body, which is considered high.

In addition, the essential amino acids in cow's milk, which the body receives in higher amounts than in other types of milk, play a significant role in building strong muscles and reducing wear and tear. Furthermore, cow's milk is free of phytates, which reduce calcium absorption.

Based on this information, it is strongly confirmed that cow's milk is a good natural source of calcium in terms of density, absorption into the body, and is also cheaper compared to milk from other animals and is easily available.

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reference

Molly Muleya, Esther F. Bailey, Elizabeth H. Bailey. “A comparison of the bioaccessible calcium supplies of various plant-based products relative to bovine milk” (2024) : website https://www.ncbi.nlm.nih.gov/books/NBK499863/

Dietitian, Nutrition Department, Siriraj Piyamaharaj Karun Hospital. “Drinking Milk Correctly Has Benefits for the Body” (2025): Website https://www.siphhospital.com/th/news/article/share/milk

Nutrition Division, Department of Health. “How do different types of milk have different nutritional values?” (2023): Website https://multimedia.anamai.moph.go.th/infographics/info515_milk/