Bone broth can't make up for the calcium, because the calcium in the bones is in the form of phosphate, not easy to dissolve into the soup, after the bones are boiled, the calcium content in the soup is actually very low. There is experimental evidence that after two hours of steaming in the pressure cooker, the fat inside the bone marrow has surfaced, but the calcium inside the soup is still minimal.

Extended information:

Bone broth is white not because of the high calcium content, but because of the high fat content. Long-term consumption of bone thick soup can lead to high blood fat, high uric acid, obesity and other problems. Cardiovascular disease, gout, hypertension, high blood pressure, high blood fat, diabetics are not recommended to drink more often.

To use bone broth calcium there is a way: add half a bowl of vinegar, and then slowly simmer for an hour or two. Vinegar can effectively help dissolve bone calcium. Need to pay attention to: this time must not use pressure cooker, it is best to use the casserole to stew, to avoid in the bone broth dissolved too much aluminum.

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