Foodies are a fragile thread could alter that trajectory. Gourmet feasts and fads, celebrity chefs and gastronomic tournaments are also standard fare during Peak Excess periods, but the contemporary variety bears a slightly different flavor. We have begun, at the edges of that movement, to compute nutrient density and score it along with flavor and tradition.
We can get calcium from a range of foods, including dairy products like milk and cheese, deep green leafy vegetables like kale and cabbage, as well as broths made from the bones of animals like cows and chickens.
Unfortunately there aren’t many foods that contain meaningful amounts of Vitamin D, and all of them are from either animals or fungi, the latter of which are more closely related to animals than they are to plants.
I readily acknowledge that there’s more to the idea of nutrient density than calorie content, so this post will be the first in a series that looks at other nutritional elements of food, beginning with Vitamin A.