Calcium is often insufficient in our people's diet. In the past, the calcium intake of pregnant women was about 600mg per day, but the recommended dietary calcium supply in China was 1000mg per day in the second trimester and 1500mg per day in the third trimester. There is 32g calcium in full-term fetus, which is more than that absorbed into the carcass in the second and third trimesters. It is estimated that 450mg calcium will be absorbed every day in the last 1 month. In order to prevent osteoporosis and pregnancy-induced hypertension syndrome, it is necessary to increase calcium intake. Therefore, it is necessary to supply 1000mg or 1500mg daily. Besides milk, beans, sesame paste, kelp and dried shrimps with high calcium content, some foods fortified with calcium can also be used. However, a large amount of calcium will hinder the absorption of iron. After someone supplements calcium carbonate to pregnant women every day 1000mg l2, ferritin will decrease, so the variety, dosage and time of calcium agent should be appropriate.

Obtain natural calcium source from food

In addition to reasonable selection of calcium preparations, it is also important to have more sunshine, balanced nutrition and scientific cooking. There are many foods available for calcium supplement every day. Here are some foods rich in calcium:

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, crabs and seafood: crucian carp, carp, silver carp, loach, shrimp, dried shrimps, dried shrimps, crabs, kelp, laver, clams, sea cucumbers and snails.

Meat and eggs: mutton, pig brain, 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 date, preserved apricot, orange cake, preserved peach, almond, hawthorn, raisin, walnut, watermelon seed, pumpkin seed, dried mulberry, peanut and lotus seed.

Food preservation and storage can reduce calcium consumption, milk should not be stirred when heated, more water should be added to stir-fry, 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. Lactose can store more dietary calcium. Sorghum, buckwheat chips, oats, corn and other miscellaneous grains contain more calcium than rice and flour, so you should eat some miscellaneous grains properly at ordinary times.