Calcium supplementation in addition to a reasonable choice of calcium preparations, more sun exposure, balanced nutrition, scientific cooking is also very important. There are many foods that can be used as calcium supplements. Here are some calcium-rich foods: dairy and dairy products: cow's milk, goat's milk and its milk powder, cheese, yogurt, condensed milk. Beans and soy products: soybeans, beans, lentils, fava beans, tofu, dried tofu, tofu skin, tofu milk and so on. Fish, shrimp, crab and seafood: crucian carp, carp, silver carp, loach, shrimp, shrimp, shrimp, crab, kelp, seaweed, clams, sea cucumbers, snails and so on. Meat and eggs: lamb, pork brains, chicken, eggs, duck eggs, quail eggs, pine eggs, pork floss, etc. Vegetables: celery, rape, carrots, turnip tassels, sesame seeds, parsley, potherb mustard, black fungus, mushrooms, etc. Fruits and dried fruits: lemon, loquat, apple, black dates, dried apricots, orange cake, dried peaches, almonds, hawthorn, raisins, walnuts, watermelon seeds, pumpkin seeds, dried mulberries, peanuts, lotus seeds and so on. Food preservation and storage can reduce calcium depletion, milk heating, do not stir, stir-fried vegetables to add more water, time should be short, cut vegetables can not be too broken. Spinach, wild rice, leeks contain more oxalic acid, it is advisable to soak in hot water for a few moments to dissolve oxalic acid, so as not to combine with calcium-containing foods into insoluble calcium oxalate. Lactose can store more dietary calcium, sorghum, buckwheat, oats, corn and other grains than rice, flour and more calcium, usually should eat some grains.