Milk and dairy products: milk, goat milk and horse milk powder, cheese, yogurt, condensed milk and ice cream. 500ml fresh milk can supplement 600mg calcium.
Fish, shrimp, crab and seafood crucian carp, carp, silver carp, loach, shrimp, dried shrimp, shrimp skin, crab, kelp, laver, clam, sea cucumber and snail.
Meat and poultry eggs, mutton, pig brain, chicken, eggs, duck eggs, quail eggs, preserved eggs, pork floss, etc.
Beans and bean products: soybean, edamame, lentil, broad bean, bean curd, dried bean curd (100g dried bean curd can be supplemented with 200mg calcium), bean curd skin, bean curd milk, etc.
Vegetables such as celery, rape, carrot, radish tassel, sesame, coriander, cabbage, black fungus, mushrooms and so on.
Fruits and dried fruits include lemon, loquat, apple, black dates, preserved apricots, orange cakes, preserved peaches, almonds, hawthorn, raisins, walnuts, watermelon seeds, pumpkin seeds, dried mulberries, peanuts, lotus seeds, gorgon nuts and so on.
Food preservation and storage can reduce the consumption of calcium. Don't stir milk when heating, don't cut vegetables too much, and cook for a short time. Spinach, water bamboo, leek, etc. all contain more oxalic acid, so it is advisable to soak it in hot water for a period of time to dissolve the oxalic acid, so as not to combine with calcium-containing foods to form insoluble calcium oxalate. The juice of canned food is rich in minerals. Lactose can store more dietary calcium, sorghum, buckwheat, oats and so on.