Milk and dairy products: cattle, goat milk and its milk powder, cheese, yogurt, condensed milk.
Beans and bean products: soybeans, edamame, lentils, broad beans, tofu, dried tofu, tofu skin, tofu milk, etc.
Fish, shrimp and other aquatic products: crucian carp, carp, silver carp, loach, shrimp, dried shrimp, shrimp skin, crab, kelp, laver, clam, sea cucumber, snail and so on.
Meat and eggs: mutton, chicken, eggs, duck eggs, quail eggs, preserved eggs, pork floss, etc.
Vegetables: celery, rape, carrot, radish tassel, sesame, coriander, potherb mustard, black fungus, mushrooms, etc.
Fruits and dried fruits: lemon, loquat, apple, black dates, preserved apricots, almonds, hawthorn, raisins, walnuts, watermelon seeds, pumpkin seeds, dried mulberries, peanuts and lotus seeds.
Special note: food preservation and storage can reduce calcium consumption, milk should not be stirred when heated, more water should be added to cooking, the time should be short, and the vegetables should not be too broken. Spinach, water bamboo and leek all contain more oxalic acid, so it is advisable to soak them in hot water for a while to dissolve the oxalic acid, so as not to combine with calcium-containing foods to form insoluble calcium oxalate.