Calcium is an essential nutrient for human body, and it is also the inorganic salt with the highest content. Adequate calcium can't make bones healthy and strong, avoid diseases such as osteoporosis and hyperosteogeny, and at the same time maintain tooth structure. But in adults, calcium deficiency in children and adults is a common nutritional disease. What food is the best and fastest to eat to supplement calcium in order to prevent deficiency?
First of all, all kinds of milk are the best foods to supplement calcium. Usually, it is best to eat milk and milk products regularly, and nutritionists think that milk is the closest to human milk, which not only contains more calcium, but also absorbs more in human body, so it is a good source of calcium supplementation. Therefore, foods with high calcium content and strong absorption capacity are the first to promote milk. Secondly, the calcium content in loach, clam and other foods is also very high, and other loaches, mussels, snails and shrimp skins all contain very high calcium.
In daily life, small yellow croaker can be made into crisp fish to supplement calcium. The specific method is: heat the pot, add the onion and ginger slices, put the yellow croaker on it, put the small yellow croaker about 10 cm long, stew it with slow fire, and even the fish head and bones will become crisp. Therefore, the whole fish becomes an edible calcium agent.
The foods with the highest calcium content in bone soup include soybeans (such as peanuts and walnuts), while vegetables such as day lily, radish, mushrooms and auricularia are high in calcium content, but they are difficult to dissolve in water, so people often use bone soup to feed their babies. In fact, this is also because the calcium content in bone soup is low, so people generally use bone soup to supplement calcium for babies. If you can't add more vinegar, you can dissolve a small amount of calcium in bones.
Although some plant foods and cereal foods are rich in nutrition, they should be carefully eaten to supplement calcium, because they also contain a lot of phytic acid and oxalic acid, which leads to calcium precipitation in the body, thus reducing the absorption of calcium and easily causing diseases such as stones, such as high oxalic acid in spinach, and spinach in spinach is not boiled with water to cook tofu, which will make calcium unable to be absorbed.