There's a way to make the kitchen "stronger".
Published Time:
2016-06-14
The elderly often lack calcium, but taking calcium supplements is often ineffective. It's actually quite easy to supplement and strengthen calcium through diet. To strengthen calcium, you should try to remove factors that affect calcium absorption during cooking. Learn these six smart tips:
Frequently use vinegar to cook meat dishes. Sweet and sour fish, sweet and sour pork ribs, etc., are the most conducive dishes for calcium absorption because vinegar is an acidic food that not only removes odors but also allows the calcium in fish bones and pork ribs to dissolve. The abundant calcium in fish bones and pork ribs is also most easily absorbed in an acidic environment.
Stew tofu and fish together. Fish contains vitamin D, which promotes the absorption of calcium in tofu, greatly increasing the bioavailability of calcium.
Blanch spinach, amaranth, and other vegetables containing oxalic acid. In the digestive tract, oxalic acid in spinach and amaranth easily combines with calcium to form an insoluble compound, affecting calcium absorption. Since oxalic acid is easily soluble in water, blanch spinach and amaranth in boiling water before cooking to remove oxalic acid. Then cooking will not form insoluble calcium oxalate.
Stir-fried tomatoes and eggs, and stir-fried mustard greens and soybeans. Vitamin C promotes calcium absorption, and tomatoes are rich in vitamin C. Stir-fried with eggs, the vitamin C in tomatoes can increase calcium absorption. Mustard greens are also rich in vitamin C, and eating them with soybeans can also greatly improve calcium absorption and utilization.
Soak rice in warm water beforehand or make more fermented dough foods. Because rice and white flour contain a lot of phytic acid, which can form insoluble calcium phytate with calcium, affecting calcium absorption. To this end, you can ferment the flour or soak the rice in warm water beforehand to remove some of the phytic acid.
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