Bean products have a high calcium content. Studies have shown that the calcium content of soybeans is higher than that of most foods, and the calcium-containing coagulant is added in the processing technology of bean products, so the calcium content of most bean products is higher than that of soybeans with the same weight. For example, the calcium content of 100 grams of tofu can reach 164 mg, and the more concentrated, the higher the calcium content, which means that the calcium content of dried tofu should be the highest. In addition, the calcium content of soybeans is different in different regions, so the calcium content of bean products in the north is higher than that in the south, so the calcium content of tofu in the north is higher than that in the south, and the calcium content of tofu in the south is lower than that in the north. In addition, the calcium content of soybean milk and soybean juice is relatively low.

The calcium content of bean products is very high, because they are made of soybeans and calcium-containing coagulants are added in the production process, so the calcium content of bean products will be much higher.