What are the beans with high calcium content and how much calcium is contained in tofu

Calcium-rich foods such as milk and dairy products, legumes, shrimp skins, kelp, nuts, etc. (1) Milk and dairy products are the best for calcium, milk is not only rich in calcium, but also has a high absorption rate, which is a good calcium supplement. Foods with high calcium content and good absorption are the first to be milky.

2) Egg yolk and fish and shellfish are high in calcium, loach, mussels, snails, and shrimp skin are also very high in calcium, (3) Vegetable foods are soybean products, hard fruit foods (such as peanut kernels, walnut kernels), (4) seafood such as shrimp skin, dried shrimp, kelp, seaweed, fish floss and meat floss made of spiny bones, (5) Vegetables are relatively high in calcium content such as enoki, radish, shiitake mushroom, fungus, etc. (6) Animal bones such as pig bones, chicken bones and other calcium content is very high, but it is difficult to dissolve in water, so the folk usually use bone broth to feed babies, in fact, this does not get much calcium, unless the appropriate amount of vinegar is added when boiling bone broth, a small amount of calcium in the bones can be dissolved into the bone broth, so that there is some calcium supplement. (7) The calcium content in general grains such as rice, flour and corn is less, and some foods such as plant foods and cereals contain too much phytic acid and oxalic acid, which will precipitate the calcium in the food and reduce the absorption of calcium.

Grains, livestock and poultry meats and fruits contain less calcium. The absorption rate of calcium in food in the body is relatively low, such as milk, which is the most digestible and absorbed, the absorption rate of calcium is only 50, and the absorption rate of other calcium-containing foods is even lower. From this point of view, according to China's dietary habits in the areas where rice, noodles, meat, and vegetables are the main foods, calcium deficiency will be a major problem, and the solution is to change the eating habits and increase the intake of milk and beans by a relatively large margin, so that the amount of calcium in the food can meet the needs of the body.

For the baby, milk and eggs should be supplemented every day, so that the baby can not only get more high-quality protein, but also calcium intake can be basically satisfied. Scientific preparation of food can increase calcium intake. Here are a few ways to cook calcium-rich foods:

1. You can make small yellow croaker into crispy fish. The method is: heat the pot, put green onions and ginger in the pot to lay the bottom, put the small yellow croaker about 10 cm long on it, add an appropriate amount of vinegar and simmer it over slow heat, and even the fish head and fish bones are crispy.

In this way, the whole fish becomes an edible calcium agent. 2. Pressure cooker wonton chicken. You can try to make chicken and chicken bones as rotten and crispy as possible, and encourage the baby to chew and swallow the cartilage, which can also replenish calcium.

Of course, the above two foods are not suitable for babies before the age of 2, after 2 and a half years old, most babies have grown 20 baby teeth, with the ability to chew, you can give the baby this kind of food, otherwise the baby is not easy to digest and absorb. You can also make big bone broth. Wash the big stick bones bought, crack or knock them off, put them in a pot under cold water, put in the bones, boil, skim off the foam, add green onions, ginger, cooking wine, and simmer over low heat, the time can be longer.

Dried tofu is high in calcium (309mg of calcium per 100g).

Soybeans themselves are not high in calcium (191 mg per 100 grams) and contain more phytic acid.

The absorption and utilization rate of calcium is relatively low. However, the processing of soybeans into various soy products, although it is necessary to add several times the water, the calcium content has not been reduced much, and oxalic acid.

Reduced, higher absorption and utilization of calcium.

Tofu skin and yuba are high in protein.

And it is high potassium and low sodium.

The protein content of tofu skin is very high, every 100g of tofu skin and yuba contains protein, which is equivalent to beef jerky, and the amino acid composition of protein is close to the needs of the human body, which is easier to be digested and absorbed by the human body. Normal tofu skin has a clear fragrance of soy products, and the color is slightly yellow and shiny; After soaking, it is still tough, and the water quality is slightly light, but if there is a very obvious yellowish or greenish tinge, the tofu skin may have added the ingredient Sakura, which should not be added.

The nutrition of fermented soy products is particularly serious.

Fermented soy products are actually foods made from soybeans as the main raw material and fermented by microorganisms, such as tempeh and tofu.

Soybean paste, soy sauce, etc.

This is mine, I hope it helps you. According to the determination, the calcium content of 100 grams of tofu is generally 140 mg and 160 mg.

100 grams of southern tofu can provide 116 mg of calcium, 36 mg of magnesium, and grams of protein; 100 grams of northern tofu can provide 138 mg of calcium, 63 mg of magnesium, and grams of protein. Therefore, as long as you eat 200 grams of northern tofu, you can be full of one-third of the calcium required for a day, which is more than drinking half a catty of milk. For Chinese people with low dietary calcium intake, this is obviously a very healthy thing.

Beans and soy products, including soybeans, edamame, lentils, broad beans, tofu, dried tofu, tofu skin, tofu milk, etc. The calcium content in 100 soybeans can be as high as 164 mg and 308mg respectively, so soy products are good for calcium supplementation.

Soybeans are high-protein foods, with high calcium content, 367 mg of calcium per 100 grams, and are rich in lysine and iron Wuxiang, which is easily absorbed and utilized by the human body, but also contains a large amount of phytic acid that affects calcium absorption.

Soybean, also known as soybean, is an annual herbaceous plant of leuminous soybean that originates from China and is one of the important food crops in China. Soybeans are rich in nutrients and high-quality protein, so soybeans are also known as the "meat of the field".

Dried tofu contains 309mg of calcium per 100g. Tofu is a nutritious and long-standing ingredient, and the public's love for tofu has promoted the progress and development of tofu making technology. Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat".

Dried tofu contains 309mg of calcium per 100g. Tofu is a nutritious and time-honored ingredient, and the public's love for tofu has promoted the progress and development of the tofu making process. Tofu contains a variety of trace elements necessary for the human body, and is also rich in high-quality protein, known as "plant-based meat".

Tofu is highly nutritious and contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, Jensen folic acid, vitamin B1, egg yolkin and vitamin B6. It also contains sugars, vegetable oils and rich high-quality proteins, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins.

Soybean protein is a complete protein, and its amino acid composition is relatively good, and it almost has the amino acids necessary for the human body.

Beans are not the best.

Kelp and shrimp skin are high-calcium seafood, and eating 25 grams a day can supplement 300 mg of calcium. They can also lower blood lipids and prevent arteriosclerosis.

Kelp is cooked with meat or cooked and served cold. The calcium content in shrimp skin is higher, 25 grams of shrimp skin contains 500 mg of calcium, so it is a good choice to make soup or stuffing with shrimp skin for daily calcium supplementation.

Whole milk powder: calcium content of 1030 mg 100 g; Cheese: 590 mg 100 g; Milk: 120 mg 100 g.

Soy products: 367 mg 100 g; Northern tofu: 777 mg 100 grams; Southern tofu: 240 mg 100 grams.

Seafood Fishmeal: 7705 mg 100 g; Fish floss: 3970 mg 100 g; Shopee:

2000 mg 100 g; Dried shrimp: 882 mg 100 g; kelp: 348 mg 100 g; Sea cucumber:

285 mg 100 g; Seaweed: 264 mg 100 g; Cooked dried fish: 257 mg 100 grams.

Other Tahini: 870 mg 100 g; Tea leaves: 325 mg 100 g; Enoki:

301 mg 100 g; fungus: 247 mg 100 g; Watermelon seeds: 237 mg 100 g; Pumpkin seeds (stir-fried):

235 mg 100 g; celery: 187 mg 100 g; Peanut kernels: 119 mg 100 grams.

Let's see, is the calcium content of tofu written by some anonymous person correct?? What is northern tofu and what does southern tofu mean? This person has such a high level of knowledge and doesn't make the north and south tofu clear? It's really hard to understand.