Summer is hot, which is a good time to supplement calcium. But you know what? Besides milk, there are five kinds of vegetables with higher calcium content than milk. More importantly, they are not only seasonal vegetables in summer, but also seldom use pesticides. Friends who like vegetables must remember to collect them.

Let's explain it one by one according to the calcium content from low to high. I just don't know if I can buy it there.

Fifth place edamame

Soybean is a fresh soybean and an annual crop. Its stems are thick and hard with fine hairs, its pods are flat, and there are fine hairs on the pods, which looks furry, so people call it edamame. When fresh, the pods are tender green, green and lovely.

Soybean originated in China and has been cultivated in China for about 5000 years. The Book of Songs Xiaoya says, "There are cymbals in the Central Plains, and Shu Ren adopted them." Zizania latifolia is an ancient name for edamame. It can be seen that in the era of the Book of Songs, edamame was one of the daily foods of ordinary people.

Serve a bowl of cold edamame in summer, which is crisp and fragrant, hot and sour and appetizing, and accompany the wine with the meal. It can be described as the first cold salad in the summer.

So, what is its calcium content per100g? Every 100g edamame contains calcium 135mg.

How much milk do we know? The calcium content per100g of milk is104mg. Comparatively speaking, it is 1.3 times that of milk.

Here, I have absolutely no intention of obliterating or smearing milk. Milk is naturally recognized as a sacred product for calcium supplementation, because it can be drunk anytime and anywhere, unlike vegetables that can only be cooked before eating. At the same time, the absorption rate of milk is high and other nutrients are also rich.

However, many people in China are lactose intolerant, and drinking too much will lead to abdominal pain and diarrhea. (Note: Lactose intolerance is a non-infectious diarrhea caused by insufficient secretion of lactase, which can not fully digest and decompose lactose in breast milk or milk, also known as lactase deficiency. )

In a word, many people in China don't like to drink milk, and they don't have the habit of drinking milk. Soybean is more in line with China people's physique. Of course, if you don't like edamame. Please read on, I'm not afraid of no vegetables you like.

The fourth place is auricularia auricula.

Saxifraga, also known as gurgling vegetables, sunflower seeds, bean curd dishes and purple corner leaves, is a tall perennial herb with a height of 1.5-2 meters. The flowering and fruiting period is September-65438+1October.

When we eat it, we mainly eat its seedlings, buds or leaves, and there are differences in eating methods between north and south. The leaves of Auricularia auricula are thick, soft and elastic, and the taste is particularly good. The feeling of eating is as crisp and refreshing as eating fungus. So it's called auricularia auricula.

So, what is its calcium content per100g? Every100g of auricularia auricula contains166mg of calcium, which is 1.6 times that of milk.

So, what do we do? There are many cooking methods of auricularia auricula. Can be used to make soup, stir-fry, hot pot and cold salad. More importantly, the content of oxalic acid in Auricularia auricula is very low, which is a dish suitable for all kinds of people, and can be eaten by the elderly and children.

Third runner-up amaranth

Amaranth has many aliases, and the names of each place are slightly different. Also known as Qing Xiang Amaranth, Red Amaranth, Red Amaranth, Rice Amaranth, etc. It is a kind of millet with soft stems and leaves in Amaranthaceae. It is native to China and widely cultivated in the Yangtze River basin. Because of its strong resistance to adversity, it is easy to grow, likes heat, drought and humidity, and has few pests and diseases. Amaranth is a very easy vegetable to grow, and pesticides are rarely used.

Amaranth is one of the main green leafy vegetables in summer, and now it is also a vegetable with high nutritional value. Besides rich minerals, it also contains more carotene and vitamin C, especially in amaranth, the contents of potassium and iron are also quite high, higher than bananas. There is a folk saying that "June amaranth is an egg, but July amaranth will not be changed". This statement is simple and straightforward, which mainly reflects the people's love for amaranth.

So, what is its calcium content per100g? Every 100g amaranth contains calcium 178mg, which is 1.7 times that of milk. Do you think it is high? There is little difference in nutrition between white amaranth and red amaranth, and the calcium content of white amaranth is 188 mg.

So, what do we do? Amaranth has many uses, such as cooking, frying shredded pork, making soup and pickling small cold dishes. Although amaranth has many benefits, we should pay attention to its high oxalic acid content and must blanch it.

Second place sweet potato leaf

Sweet potato leaves are also called sweet potato tips. Potato tip is a part of sweet potato stem, which is rich in nutrition. Compared with spinach, cucumber, eggplant, etc. 14 common vegetables, protein, etc. 12 main nutritional components, except the ash content is slightly lower than spinach, the rest are in the first place. In addition, it also contains a unique chemical "dehydroepiandrosterone". This is a very useful substance for human body. For this reason, sweet potato tip is called "vegetable queen" abroad.

So, what is its calcium content per100g? Every 100g of sweet potato leaves contains 188mg of calcium, which is 1.8 times that of milk.

So, what do we do? The most suitable cooking methods for sweet potato leaves are stir-frying and cold salad. It is also a dish without taboo, with low oxalic acid content, which can be eaten by most people.

The first mustard

I'm sure everyone will be surprised that it's mustard. Mustard is a treasure everywhere and cultivated all over China. Mustard seeds are ground into mustard as seasoning and used as a substitute for mustard; The squeezed oil is called mustard oil; This species is an excellent nectar source plant.

There are 7 varieties of mustard in China, and each variety has a little change in every place. The shape, taste and taste are very different, and the eating methods in many provinces are completely different. Therefore, people in each province have a completely different concept of mustard, and it is estimated that few people can eat all the mustard.

These seven varieties are: Xuelihong, mustard tuber, kohlrabi, oil mustard tuber, big leaf mustard tuber, wrinkled leaf mustard tuber and water mustard tuber. If put together, many people find it hard to believe that this is a dish. By the way, mustard and cabbage are two completely different dishes.

So, what is its calcium content per100g? Every100g mustard contains 280mg of calcium, which is 2.8 times that of milk. It is the well-deserved first place, and it is really a very calcium supplement.

So, what do we do? Because there are seven varieties, there are various cooking methods, some of which can only be used to extract oil, so I won't go into details here.

If you want to watch the introduction video of 5 kinds of calcium-containing vegetables, please click this link.