1. Whole milk, our common ordinary milk, has a protein content of about 3%, a fat content of about 3%, a calcium content of about 120 mg/100 ml, and contains fat-soluble vitamins K, A, E, etc., are one of the best foods for us to supplement calcium.

2. Semi-skimmed milk and skimmed milk. The fat content of semi-skimmed milk is about 1.5%, and the fat content of skimmed milk is as low as 0.5%. Those who are afraid of obesity always think that they should choose skimmed milk. In fact, the multiple vitamins contained in milk, such as vitamin K, A, E, etc., are all fat-soluble vitamins. They are hidden in the fat of milk. When skimmed, these vitamins also If it is lost, it will be detrimental to human development. In addition, the aroma of milk also depends on the volatile components in fat. Without fat, milk would have no aroma. Therefore, if you choose milk for the elderly, you might as well choose semi-skimmed milk; for children, you must choose whole milk.

3. High calcium milk. The milk itself contains very high calcium (120 mg/100 ml), and the absorption rate is high. Even if calcium is added, it cannot increase too much, at most. 130-140 mg/100 ml, and it will also seriously affect the taste of milk, reducing the smoothness and increasing the rough taste. Most of the added calcium is not milk calcium, but other salts of calcium, such as calcium carbonate, etc., which are low cost and have low absorption rate. Therefore, if you want to supplement more calcium, just drink a few more sips of milk than usual. There is no need for so-called high-calcium milk. Compound milk with added vitamins A and D. Vitamins A and D play an important role in the absorption of calcium in the gastrointestinal tract, so the added compound milk will have a better effect.