Read: crucian carp tofu soup, taste a mouthful of fresh off the tongue, eat a mouthful, can not stop. The perfect combination of carp, water and tofu, stewed soup is not only particularly high in nutritional value, and very delicious. Can crucian carp and tofu soup replenish calcium? What effect does it have?

Carp tofu soup calcium

There is a certain effect of calcium. Carp tofu soup is a delicious taste, high nutritional value of the tonic soup, which is rich in protein, amino acids, vitamins, unsaturated fatty acids and other ingredients, but also contains a variety of trace elements, such as: calcium, iron, sodium, potassium, etc., which is one of the higher percentage of calcium, so often eat carp soup can play a role in calcium.

100 grams of crucian carp contains about 79 milligrams of calcium, the same amount of carp contains only 50 milligrams of calcium. According to this calculation, if you eat 500 grams of crucian carp, then the intake of calcium content of nearly 400 mg, equivalent to half of the recommended calcium intake throughout the day. And a 250 ml bag of milk, its calcium content is also between 300-400 mg. The calcium content in crucian carp, therefore, is not low at all.

The efficacy of crucian carp tofu soup

prevention and treatment of atherosclerosis, hypertension and coronary heart disease, and has the effect of lowering cholesterol, middle-aged and elderly people and obese people group eating it is also particularly suitable. Carp is rich in animal protein, vitamin D and calcium, tofu contains a lot of plant protein and calcium, the two together in soup, not only taste good, nutrition is also complementary. The calcium content of crucian carp and tofu is quite high, the former nearly 100 mg/100 grams, the latter 138 mg/100 grams.

In addition, crucian carp contains more unsaturated fatty acids, tofu contains a large number of soy isoflavones, both have a cholesterol-lowering effect, eat together to prevent coronary heart disease and stroke is very helpful. Carp's muscle fiber is short, soft and tender meat, taste delicious, easier to digest and absorb than poultry and animal meat. After a series of processing made of tofu, not only to remove the harmful components within the soybean, but also to make the structure of soybean protein from dense into a loose state, proteolytic enzymes are easy to enter the molecules inside, so that its digestibility reached 92% to 96%, improving the nutritional value of soybeans.