Which foods are the most calcium supplements?
2018-05-24 22:33:35
Calcium addition is not only reasonable choice of calcium preparations, but also the importance of sun exposure, balanced nutrition, and scientific cooking. There are many foods available daily for calcium supplements. Here are some calcium-rich foods:
Dairy and dairy products: cow, goat milk and milk powder, cheese, yogurt, condensed milk.
Beans and soy products: soybeans, edamame, lentils, beans, tofu, dried tofu, tofu skin, fermented bean curd and so on.
Marine products: squid, squid, squid, loach, shrimp, shrimp, shrimp, crab, kelp, seaweed, coriander, sea cucumber, snail and so on.
Meat and eggs: lamb, pig brain, chicken, eggs, duck eggs, quail eggs, egg, pork, etc.
Vegetables: celery, rape, carrot, radish, sesame, parsley, scallion, black fungus, mushrooms, etc.
Fruits and dried fruits: lemon, wolfberry, apple, black date, apricot, orange cake, peach, almond, hawthorn, raisins, walnuts, watermelon seeds, pumpkin seeds, dried mulberries, peanuts, lotus seeds and so on.
Special Note:
Food preservation and storage can reduce calcium consumption. Do not stir the milk when heating. Use more water for cooking and the time should be short. Cut the vegetables not too much. Spinach, white peony root, leeks contain more oxalic acid, should be first soaked in hot water for a while to dissolve oxalic acid, so as not to combine with calcium-containing foods into insoluble calcium oxalate. Lactose can retain more dietary calcium, sorghum, buckwheat flakes, oats, corn and other miscellaneous grains than rice, flour and more calcium, usually should eat appropriate grains.
Dairy and dairy products: cow, goat milk and milk powder, cheese, yogurt, condensed milk.
Beans and soy products: soybeans, edamame, lentils, beans, tofu, dried tofu, tofu skin, fermented bean curd and so on.
Marine products: squid, squid, squid, loach, shrimp, shrimp, shrimp, crab, kelp, seaweed, coriander, sea cucumber, snail and so on.
Meat and eggs: lamb, pig brain, chicken, eggs, duck eggs, quail eggs, egg, pork, etc.
Vegetables: celery, rape, carrot, radish, sesame, parsley, scallion, black fungus, mushrooms, etc.
Fruits and dried fruits: lemon, wolfberry, apple, black date, apricot, orange cake, peach, almond, hawthorn, raisins, walnuts, watermelon seeds, pumpkin seeds, dried mulberries, peanuts, lotus seeds and so on.
Special Note:
Food preservation and storage can reduce calcium consumption. Do not stir the milk when heating. Use more water for cooking and the time should be short. Cut the vegetables not too much. Spinach, white peony root, leeks contain more oxalic acid, should be first soaked in hot water for a while to dissolve oxalic acid, so as not to combine with calcium-containing foods into insoluble calcium oxalate. Lactose can retain more dietary calcium, sorghum, buckwheat flakes, oats, corn and other miscellaneous grains than rice, flour and more calcium, usually should eat appropriate grains.
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