dairy produce
Milk is the best source of calcium. Of course, in addition to calcium, there are amino acids, lactic acid, minerals, vitamins and other nutrients to help the human body fully absorb and digest calcium. It should be noted that because all the calcium needed by the fetus is absorbed from the mother, the calcium consumed by pregnant women only by food is far from meeting the needs of the rapid development of the fetus, so it is necessary to choose calcium agents reasonably and strengthen calcium supplementation. Pregnant women can take calcium tablets, which is safe and does not irritate the stomach.
seafood
Almost all seafood is rich in calcium, among which kelp and shrimp skin are the foods with the highest calcium content. When kelp is cooked and eaten with meat or cold salad, it is not only delicious, but also contains more calcium. Eating 25g a day can supplement 300mg of calcium. The calcium content in shrimp skin is even richer. 25g of shrimp skin contains 500mg of calcium, so it is advisable to use shrimp skin as soup or stuffing to supplement calcium.
bean products
Soybeans and various bean products that we often eat are also rich in calcium, and soybeans are still high-protein foods. In 500 grams of soybean milk, calcium is 120 mg, and in 150 grams of dried bean curd, calcium is as high as 500 mg. However, because the calcium absorption rate in tofu is much lower than that in dairy products, the best source of calcium supplementation is mainly milk, and besides milk, soybeans can also be used as a supplement.