The calcium content in 100 ml milk is about 90~ 120 mg, and milk is not only high in calcium content, and the ratio of calcium to phosphorus is appropriate, but also factors that promote calcium absorption, such as vitamin D, lactose and amino acids, which make the absorption and utilization rate of calcium high, so milk is the main source of high-quality calcium in diet.
Extended data
Precautions for drinking pure milk:
Excessive milk refers to adding more milk powder and less water to milk, so that the concentration of milk exceeds the normal proportion standard. Some people are afraid that fresh milk is too weak, so they add milk powder. Because of the delicate organs of infants and young children, often eating thick milk will cause diarrhea, constipation, loss of appetite, and even refusal to eat, and it will also cause acute hemorrhagic enteritis.
Sugar is added to milk in order to increase the calories supplied by carbohydrates, but it must be quantified. Generally, 5 ~ 8 grams of sugar is added to milk per kloc-0/00 ml. Preferably sucrose. Sucrose enters the digestive tract and is decomposed by digestive juice, which becomes glucose and is absorbed by the human body. Glucose is low in sweetness, and it is easy to exceed the prescribed range when used too much.
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