Vegetables can also supplement calcium

　　The importance of calcium supplement needs no further elaboration. People are already accustomed to supplementing calcium by consuming milk or soy products. In fact, the calcium-supplementing ability of vegetables must not be underestimated.

　　Although the oxalic acid contained in vegetables can hinder the absorption of calcium, vegetables are still an important source of calcium due to their high consumption. It should be noted that vegetables with high oxalic acid content can be removed by blanching them in boiling water before eating and will not affect the absorption of calcium.

　　According to the calcium content in fresh vegetables, they can be divided into the following two levels:

　　One is high-calcium vegetables (calcium content per 100 grams of fresh vegetables is more than 200 mg), such as alfalfa (grass head), shepherd's purse, radish leaves, and mustard.

　　The second is calcium-rich vegetables (calcium content 100 to 200 mg per 100 grams), such as snake gourd, green amaranth (green rice amaranth), amaranth, red amaranth (red rice amaranth), amaranth (purple horn leaves), rapeseed, fennel, cabbage, coriander (coriander), etc.