1, celery. Celery is rich in calcium from leaves to stems, and the calcium content of leaves is higher than that of stems. In summer, celery leaves can be used as cold dishes. Wash celery leaves first, blanch with boiling water, drain water, and then add salt and monosodium glutamate, which can be eaten with boiled peanuts and dried seaweed.

2. cabbage. Cabbage is rich in calcium, but it needs boiling water before cooking. Cabbage also contains folic acid and iron, so it is also the first choice for anemia patients.

3, spinach. Spinach has the highest calcium content in vegetables. A small bowl of spinach can meet a person's daily calcium requirement of 25%, but spinach contains oxalic acid and plant acid, which needs to be blanched before cooking. Otherwise, oxalic acid and vegetable acid will combine with calcium and zinc to form compounds that are not easily absorbed, which will affect the absorption of calcium.

4. Bamboo shoots. The black spots on the bamboo shoots of Zizania latifolia are auricularia auricula, which can delay bone aging after being ingested into the body. However, menstrual women or patients with low physical strength, renal insufficiency and urolithiasis should not eat bamboo shoots.