Soybean products: dried tofu. After pressing and concentration of dried tofu, calcium content in soy products out of the ordinary, such as small dried calcium can be as high as 7 times the water tofu. Use dried tofu as a substitute for meat in stir-fries, and the calcium content will increase dramatically.

Nuts: hazelnut. Hazelnuts have the highest calcium content among all kinds of nuts, with up to 815 milligrams of calcium per 100 grams of fried hazelnuts, which is able to meet the calcium requirements of adults for a day. But nuts are generally high in energy, a small handful per day can be.

Legumes: kidney beans. Every 100 grams of skinned kidney beans contain 349 milligrams of calcium, nearly twice as much as soybeans, with five spiced kidney beans, plum kidney beans as a snack or appetizer, is not a good way to replenish calcium.

Fruits and vegetables: amaranth, small greens. Many green leafy vegetables in the calcium effect is not inferior, of which amaranth, small rape calcium content are more than the same weight of milk. In addition, vegetables contain a lot of mineral elements that help calcium absorption and vitamin K. Vegetables blanched in boiling water and then cooked, calcium absorption rate will be better.

Fish: Loach. The calcium content of loach is nearly six times that of carp and about 10 times that of scallop at the same weight. Roasted tofu with loach combines two calcium-rich ingredients, loach and tofu, into one dish, which is definitely a good calcium supplement.

Flavoring: Sesame paste. Sesame seeds are much more digestible when ground into sesame paste. Eat a large spoonful of sesame paste (about 25 grams), which contains up to about 200 milligrams of calcium. Sesame paste can be used to make gazpacho sauces and shabu-shabu seasoning sauces, as well as in noodle dishes such as rolls, pancakes, and hibachi.