How to boil bone broth to supplement calcium? How to make bone broth for the best calcium?

The doctor said that I need to take calcium supplements, should I drink more bone broth?

Wishing you good health Actually, bone broth is not a very good choice for calcium supplementation. Bones do contain a lot of calcium, but these calcium are not soluble in water, and boiling alone cannot release the calcium in bones into the soup, after all, no one has ever seen a soup that can melt bones.

I wish you good health Even if you can really boil and melt the bones, such a bowl of bone broth is unpalatable, and it is even more regrettable that the calcium in this bowl of soup is still difficult for the body to absorb, so bone broth is not a good choice for calcium supplementation.

Questioner: So how should I supplement my diet with calcium? Is it true that such a delicious bone broth doesn't play a role in calcium supplementation at all?

Wishing you good health The first choice for calcium-supplementation is milk. Milk is rich in calcium, high-quality and easily absorbed by the human body, and a glass of 200 ml of milk can contain 200 mg of calcium, which can be said to be a natural calcium tablet. If drinking milk is uncomfortable, then milk products such as yogurt and cheese have the same calcium-supplementing effect.

As for bone broth, it is not effective in supplementing the calcium needed by the body from a nutritional point of view. But it's not that it doesn't work at all. First of all, bone broth is delicious and can be enjoyable to eat.

Secondly, bone broth and the meat in it provide nutrients and energy. If you drink bone broth, you have the strength and the willingness and mood to go out and bask in the sun to help the body absorb calcium, which is also beneficial to calcium supplementation.

It must be simmered slowly to achieve the best effect, and the steps below are introduced (simply boiling the bone broth):

First: Wash the aunt, put it in a pot and boil it with water;

Second: Rinse the large bones with clean water to remove the foam, and put them in a clean pot later;

Third: Put enough water in the pot where the bones are enlarged,**, add some old ginger;

Fourth: Boil the water in the pot over high heat for 5 minutes, turn the fire down (the fire can keep the water boiling), and pour in a small amount of cooking wine;

Fifth: Simmer on low heat until the soup turns milky white, and when the bones are already soft, add an appropriate amount of salt and chicken essence to taste, and turn off the heat.

This is a delicious large bone broth that is successfully boiled, and the nutrients in the bones are stewed, which is very suitable for calcium supplementation. Hope.

Health guidance: Hello, in the past, the old feeling that bone broth soup supplements calcium, which is the low level of science and technology in the past, people understand from the concept of form supplementing form, the fact is that bone broth soup is not recommended to supplement calcium, the first calcium content is not high, a glass of milk calcium content is 7-10 times that of the same volume of bone broth. Moreover, bone broth contains a lot of fat, cholesterol and purines, and is especially suitable for overweight and obesity, and people with three highs.

How to boil bone broth for the best calcium?

1. When boiling large bone broth, add a small spoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup, and store the vitamins in the soup.

2. Before boiling the big bone broth, the stick bones should be boiled with water to wash away the blood white foam, if the white foam in the soup is not eliminated, it will affect the color of the final tea soup.

3. It is best to fry the big bone blood with hot oil in advance, generally stir-fry with ginger and garlic first, put in the pork ribs to fry the fragrance, and then cook it into the rice wine, the aroma is simply drooling. In fact, just like boiling fish soup, the milky soup is the perfect combination of oil and water.

4. Do not add cold water halfway through cooking, in case the scalding temperature suddenly decreases, causing rapid condensation and rotation of protein and human fat, which affects the nutrients and taste.

5. It is best to boil it in cold water. If you pour boiling water into the pot at the beginning, the surface of the meat will suddenly be exposed to high temperature, and the surface protein of the meat will immediately coagulate, so that the surface protein cannot be sufficiently dissolved into the soup. In addition, it is not necessary to add salt too early, as salt will cause the water contained in the meat to run out quickly, and will also accelerate the coagulation of egg whites and affect the flavor of the soup; Seasonings such as green onions, ginger and white wine do not need to be put too much, just appropriately, otherwise it will affect the flavor of the juice itself.

6. If you feel that the big bone broth is too greasy to drink like this, you can add some kelp shreds, dongguan, and radish to it, and you won't be easy to get tired. You can also roast a small amount of seafood over the fire and then sprinkle it into the soup to remove the greasy feeling.

How long does big bone broth take to boil

1. Chop the main keel into pieces, simmer for 60-90 minutes, and put some cut melon pieces or lotus root pieces before starting the pot, so as to increase the effect of high cold and fire reduction. In addition to cooking the main keel, if you can add some mung beans to cook all the way, it will be more delicious to drink on a hot day.

2. Big bone broth is generally divided into two kinds, one is milky white broth, this kind of soup and water must be filled at one time, not halfway to put water, can not add light soy sauce, after boiling, it takes about an hour to fire. The second type is white soup, which is boiled and then turned to a simmer, which can be done in about an hour.

Vinegar in large bone broth is more calcium and zinc

1. Put some vinegar moderately in the whole process of boiling the bone broth, which can dissolve the calcium in the bones at a large level and improve the calcium content in the bone broth.

2. In addition, in the whole process of making bone broth, you should not blindly follow the trend to increase the amount of glacial acetic acid, otherwise it will affect the deliciousness of the bone broth. The boiling time of the large bone broth increased, and the sodium ion content in the soup increased. This is due to the porous structure of bones, and it takes time for the soluble matter in many small round pores to diffuse, and the glacial acetic acid and inorganic calcium in the small round pores to be reflected and then dissolved into the soup. Therefore, with the increase of time, the sodium ion component in the soup will continue to increase, but after the fixed time (23min), the increase is not very significant, so the cooking time of the soup cannot be increased endlessly.

After preparing the big bones, chop them, then boil water and pour in the big bones, sprinkle chopped green onions, pour in the star anise of bay leaves, and simmer for 40 minutes.

Be sure to use pork bones, chicken bones and beef bones together and put them in the pot and boil them for more than three hours to get out the essence, which is the most calcium-replenishing.

Ensure the nutrients of the bones, do not cause nutrient loss, and do not add excess condiments to ensure the taste of the bone broth.

To make calcium bone broth, cut the corn into 5 cm pieces and the tomatoes into chunks and set aside. Remove the ribs with boiling water, add the corn cut into small pieces and cook with the ribs for 20 minutes. It is well known that calcium is only effectively absorbed with the action of vitamin D.

Therefore, it is best to eat dishes that are relatively high in calcium and paired with ingredients rich in vitamin D. Vitamin D** includes dried fish, liver, egg yolks and cheese. Therefore, fish stew with tofu is the perfect pairing.

<> add diced tomatoes, heat for 10 minutes, season with salt and remove from heat. Allow to cool slightly before serving. You can also eat something to supplement calcium, usually participate in more outdoor sports, bask in the sun, the effect will be better, and check the calcium supplement regularly.

Calcium in bones does not dissolve easily. To supplement calcium with bone broth, you can add half a bowl of vinegar to the soup and slowly boil for an hour. To make bone broth, break up the clean bones and cook them in cold water.

Slowly add cold water at once to dissolve the protein in the soup and make it more delicious. In addition, after the water is boiled, a small amount of vinegar can be added to dissolve the calcium phosphate of the bones in the soup. Calcium in bone broth without vinegar:

mg 100 g; Bone broth with vinegar has milligrams per 100 grams. From the experiment of adding vinegar, it can be concluded that the calcium content of bone broth is indeed very high, although the round bone contains a lot of calcium, but basically in the form of hydroxyapatite, insoluble in water, and after adding vinegar, it reacts with vinegar to produce calcium acetate, which is a substance that can be slightly soluble in water, which can improve the content of calcium.

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When boiling bone broth, you must choose high-quality big bone sticks, and a chain of reeds must be boiled in a casserole to boil bone broth and simmer over low heat, so that the bone broth cooked is very thick, and milk can also be heated in it to supplement calcium. The problem that needs to be paid attention to is that you must control the size and time of the fire, do not use a plastic pot to cook, you can choose an iron pot to call the slag or a Qingxian casserole, you can choose a pressure cooker.

The bone broth is rich in calcium, but when boiling the bone broth, try to make it as original as possible, and simmer it for more than two hours over low heat to replenish calcium. You can drink soup specifically and don't suffer bitterly.

First of all, the bones should be washed, the green onions, ginger and garlic should be stir-fried quietly, the bones should be turned, fried for two minutes, poured in an appropriate amount of water, boiled for about half an hour, what needs to be paid attention to is the size of the fire, generally speaking, it should be heated for 10 minutes, and then use a large fire to block the slag, and then use a small fire in the later stage.

Everyone knows that drinking more bone broth can replenish calcium and grow taller, and at the same time, the elderly people drink more bone broth, which can also effectively prevent symptoms such as osteoporosis. But when boiling bone broth, you must also pay attention to the way and method, otherwise it will also lose the nutrients in the bones, you can match the appropriate amount of ingredients when boiling bone soup, and at the same time blanch in advance, simmer for 90 minutes. However, during the boiling process, you must pay attention to slowly warming it with cold water, and at the same time, you must not put salt in the stew.

1. Bone broth must do this.

The bones must be cleaned in advance, blanched in a pot with cold water, then scooped up and washed again with clean water. Put the bones into the casserole, put in the green onion, ginger, garlic, and Sichuan pepper in turn, and pour in water to boil at the same time. Put in the other prepared foods in turn, boil them over medium-low heat for 90 minutes to two hours, and finally, add salt, pepper and other seasonings in turn to taste.

If you want to make bone broth more calcium-rich, you can put a few drops of vinegar on it while cooking. <>

Second, when boiling bone broth, you must pay attention to these problems.

When boiling bone broth, you must use cold water, because there will be some meat on the bones, if you use hot water at the beginning, it will make its outer protein coagulate immediately, so that the protein in it can not be fully dissolved into the soup, and only by adding enough cold water to slowly heat, all the protein of the bone can be fully dissolved into the soup. And add a few drops of vinegar when the water is boiling, which can fully dissolve nutrients such as calcium and phosphorus into the soup, so that the stewed soup is not only more nutritious, but also conducive to gastrointestinal absorption. Be sure not to put salt in the soup too early when stewing, otherwise the water contained in the meat will be lost prematurely, which will affect the umami of the soup.

Drinking more bone broth can indeed bring a lot of benefits to the body, which is based on science, but the method of boiling bone broth is also very simple, if there are sick or children at home, you can choose bone broth to supplement the body's nutrition. But if the soup is boiled wrong, it is indeed a pity, and everyone must master the method before boiling.

First of all, the bones should be soaked in cold water for two hours, so that the blood in the bones can be soaked out, the bones should be boiled in a pot under cold water, after boiling, add some cooking wine, and then add some edible salt and edible or oil, do not add too much, you can put in some wolfberry, American ginseng, American ginseng and other supplements, which can have a better calcium supplementation effect, when boiling bone broth, try to put less seasoning flavors.

When we boil bone broth, we can add a little vinegar to it, and then simmer for 1 2 hours, because vinegar can help the calcium in the bones dissolve; When we boil bone broth, we must pay attention to the heat and return to the preparation room when boiling, if it takes too long, nutrients will be lost.

When boiling bone broth, put some vinegar and salt in the jujubes, so that the calcium content can be increased in the soup. To prolong the boiling time appropriately, but also to add some toons to the ridge.

Corn radish bone broth.

Method: 1. Cut the corn cob into sections, cut the carrots into pieces, chop the pork ribs into pieces, cut the ginger into pieces, and wash the red dates. Ribs to remove blood.

2. Pour water into the pot, add ginger slices, corn cobs, and pork ribs after the water boils, boil over high heat, and change to medium heat.

Ingredients used in the preparation of dried vegetables and bone broth:

Ingredients: 500 grams of pork bones, 60 grams of dried vegetables.

Excipients: 2 carrots, 8 grams of salt.

Detailed explanation of the practice of dried vegetables and bone broth:

1.Cut the dried vegetables into sections;

2.Soak the cut vegetables in warm water;

3.Wash the pork bones with hot water;

4.Peel the carrots and cut into hob pieces;

5.Add all ingredients to the casserole;

6.Add an appropriate amount of water;

7.Cover, bring to a boil over high heat, turn to low heat and simmer for 1 hour, add salt and serve.

Nutritional value of dried cabbage bone broth:

Bone broth has an anti-aging effect. The collagen contained in bone broth is just right to enhance the body's ability to make blood cells. Therefore, for middle-aged and elderly people, drinking some bone broth to regulate can slow down bone aging; Similarly, bone broth can also be beneficial for bone growth in teenagers.