Green leafy vegetables, beans, calcium-fortified soymilk, and calcium-fortified 100-percent juices are good calcium sources with advantages that dairy products lack. They are excellent sources of phytochemicals and antioxidants, while containing little fat, no cholesterol, and no animal proteins.

Dried figs 10 figs =269 mg
Total cereal, General Mills 3/4 cup =250 mg
Calcium-fortified orange juice* 8 ounces =250 mg
Collards, frozen, boiled 1/2 cup =179 mg
Tofu, raw, firm 1/2 cup =130 mg
Kale, boiled 1 cup =90 mg
Navel orange 1 medium =56 mg
Raisins, golden, seedless 2/3 cup =53 mg
Broccoli, raw 1 cup =42 mg
Broccoli, boiled 1 cup =72 mg
Brussels sprouts, boiled 1 cup =46 mg
Chick peas, canned 1 cup =77 mg
Kidney beans, canned 1 cup =69 mg
Great Northern beans, boiled 1 cup =120 mg
Vegetarian baked beans 1 cup =128 mg
Azuki beans, boiled 1 cup =63 mg
Baked beans, canned 1 cup =128 mg
Butter beans, canned 1 cup =40 mg
Lima beans, boiled 1 cup =32 mg
Navy beans, boiled 1 cup =128 mg
Pinto beans, boiled 1 cup =82 mg
White beans, boiled 1 cup =161 mg
Acorn squash, baked 1/2 cup =45 mg
Beet Greens 1/2 cup =82 mg
Blackeyed peas 1 cup =42 mg
Cabbage green, raw 1/2 cup =25 mg
Carrots, raw 1 medium =19 mg
Cabbage chinese, boiled 1/2 cup =79 mg
Kelp, raw 3.5 oz =168 mg

Source: http://home.bluegrass.net/~jclark/calcium_foods.htm