To judge whether a food is calcium supplement, in addition to the calcium content of the food itself, it is also necessary to look at the intake and the bioavailability of calcium in the food.

According to these three criteria, milk and dairy products, green vegetables with low oxalic acid, and soy products are good calcium-supplementing foods, while dried small shrimp, dried fungus and sesame paste are “fake names”.

Although milk and dairy products such as yogurt and cheese are not the foods with the highest calcium content, they are definitely the best sources of calcium. Low-oxalate green vegetables such as broccoli, kale, and Chinese cabbage are also good sources of calcium. Soy products are also good sources of calcium, such as dried bean curd, tofu skin, and northern tofu (which looks older and relatively yellower than southern tofu), but be careful not to include soy milk that is not fortified with calcium. Canned whole fish with edible cartilage, such as sardines, salmon. Nuts, especially almonds, Brazil nuts, etc.

To learn moreplease