Eating calcium is a popular diet concept. The amount of calcium in food is closely related to the cooking method. Only with the right combination can the calcium in food not be lost. "Calcium-enriched dishes" is such a concept, and cooking calcium-preserving dishes must adhere to the following three points.
Put some vinegar in the leeks. Ribs and other leeks are rich in calcium, but these calcium are mainly present in the form of calcium carbide and are not easily dissolved during cooking and are difficult to be absorbed. When cooking, put an appropriate amount of vinegar, not only can remove the odor, which can also make ribs in the ribs of calcium, phosphorus, iron and other minerals dissolved out, conducive to absorption. At the same time, vinegar can also promote the absorption of protein and prevent the destruction of vitamins in food.
Leafy vegetables. Green leafy vegetables such as spinach and leeks are rich in nutrients, but oxalic acid is high in such vegetables, and oxalic acid is easily combined with calcium in the human body to form insoluble calcium oxalate. Calcium oxalate can not only be absorbed and used by the body, but also hinder the body's absorption of calcium, so it is best to eat with boiled water. Remove oxalic acid, and then fried with tofu, eggs, will not form insoluble calcium oxalate, nutrition has greatly improved.
Soak the beans first. Rice and white flour contain more phytic acid and form insoluble phytate with calcium, affecting the absorption of calcium. Therefore, it is recommended that people first soak the rice in warm water for half an hour to remove some of the phytic acid, while the flour is recommended to ferment and cook first. Similarly, soybeans also contain high levels of phytic acid, which is best soaked before consumption to promote better absorption of calcium. In addition, vitamin C can promote the absorption of calcium, so the more calcium-containing foods and tomatoes and other foods with high vitamin C content, is conducive to calcium absorption.
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