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Message: <blockquote data-quote="dj gamaya" data-source="post: 14420291" data-attributes="member: 61857"><p style="text-align: center"><span style="font-size: 22px"><span style="color: DarkGreen"><strong>Cheese</strong></span></span></p> <p style="text-align: center"><span style="font-size: 22px"><span style="color: DarkGreen"><strong></strong></span></span></p> <p style="text-align: center"><span style="font-size: 22px"><span style="color: DarkGreen"><strong></strong></span></span><img src="http://1.bp.blogspot.com/-RDRdQzdGo9A/UQudWY9QuzI/AAAAAAABAl8/7gWrrnL8qw8/s1600/02Cheese.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p> <p style="text-align: center"></p> <p style="text-align: center"></p> <p style="text-align: center"><span style="font-size: 12px">The amount of calcium in cheese depends on type and variety and Parmesan  is the highest with 1376mg of calcium per 100g serving (138% DV), or  386mg (38% DV) per ounce, and 69mg (7% DV) per tablespoon. It is  followed by Romano with 298mg (30% DV) of calcium per ounce, Gruyere  with 283mg (28% DV) per ounce, Mozzarella, Swiss, Cheddar, Hard Goat  cheese, and finally Provolone with 212mg of calcium (21% DV) per ounce.</span></p> <p style="text-align: center"></p></blockquote><p></p>

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