1) Raw Milk. 1 cup: 300 mg (30% DV)
2) Kale (cooked) 1 cup: 245 mg (24% DV)
3) Sardines (with bones) 2 ounces: 217 mg (21% DV)
4) Yogurt or Kefir. 6 oz: 300 mg (30% DV)
5) Broccoli. 1 ½ cup cooked: 93 mg (9% DV)
6) Watercress. 1 cup: 41 mg (4% DV)
7) Cheese. 1 oz: 224 mg (22% DV)
8) Bok Choy.
