Calcium is a mineral insoluble in water. Even if it is stewed at high temperature, the calcium in bone will hardly exist in bone soup. Even if a large amount of vinegar is added in the cooking process to achieve the purpose of dissolving calcium, the calcium content in bone soup is almost negligible, and bone soup will be too sour to eat.
Generally speaking, no matter what means are taken to make bone soup, the calcium content in bone soup is far from the purpose of supplementing calcium, and talking is better than nothing.
The calcium content in bone soup is pitifully low, but in the process of long-term stewing, the fat in bones is completely stewed out and dissolved into the soup, which leads to the fat content in bone soup rising linearly. Drinking a lot of bone soup can not achieve the effect of calcium supplementation, but may lead to excessive energy intake, especially for the elderly with three highs.
Extended data:
Correct use of dietary calcium supplement
1 can improve the utilization rate of calcium, such as stewed fish with tofu, which contains vitamin D and tofu is rich in calcium. Vitamin D can promote the absorption of calcium and greatly improve the utilization rate of calcium in tofu. In addition, the staple food pays attention to the collocation of cereals and beans, which can not only complement amino acids to the best, but also promote the absorption of calcium.
2. Vitamin C promotes the absorption of calcium:
When foods with high calcium content are taken together with vitamin C and pickle juice, or made into navel orange, grapefruit, orange, citrus and lemon juice, their bioavailability will be enhanced 12%. Obviously, it is the participation of a large amount of vitamin C in these fruits that makes calcium better absorbed by the small intestine.
3. Calcium and magnesium are the most "matched":
When people supplement calcium, they often only pay attention to vitamin D and ignore magnesium. Calcium and magnesium are well matched, and the ratio of calcium and magnesium is 2∶ 1, which is most beneficial to the absorption and utilization of calcium. Therefore, when supplementing calcium, remember not to forget to supplement magnesium.
Foods containing more magnesium are: nuts (such as almonds, cashews and peanuts); Soybean and melon seeds (sunflower seeds and pumpkin seeds); Cereals (especially rye, millet and barley); Seafood (tuna, mackerel, shrimp, lobster).
4. Bad eating habits that affect calcium absorption and accelerate calcium loss: smoking, drinking, drinking strong tea (theophylline in tea can prevent the body from absorbing calcium) and drinking coffee (caffeine can promote calcium loss in the body and increase urinary calcium excretion).
References:
People's Network-Bone Soup can't supplement calcium. Four things to know about correct calcium supplement