Does bone soup supplement calcium after all? On the one hand, people are still drinking bone soup. On the other hand, experts believe that it takes 400 bowls a day to make bone soup to supplement calcium. Some experts even directly deny that bone soup can supplement calcium. This really puzzles people. "Related tests have proved that the calcium content of a bowl of pig bone soup is only 1.9 mg, which is far from the daily calcium requirement of menopausal women of more than 1 1,000 mg. If she only drinks soup to meet calcium supplementation, she should drink at least 400 bowls of bone soup every day. " Online search, many articles will use similar words. However, after some investigation, the reporter did not find the process and context of this test. However, the following two experiments are very interesting. One is that Zhang Ye, the nutrition department of the 309 Hospital of the People's Liberation Army, directly stews pig bones in a pressure cooker, and the other is a related experiment conducted by the Institute of Food and Drug Research, College of Oceanography, Weihai Branch of Shandong University. Experiment 1: Boil bones, the fourth time, only calcium. Zhang Ye, Department of Nutrition, No.309 Hospital of the People's Liberation Army, did an experiment: 2.5 kilograms of pig bones were added with 2 liters of water and 10 ml of vinegar, and then they were stewed in a pressure cooker for 20 minutes. After eating the soup and the meat on the bones, add the same 2.5 liters of water and 10 ml vinegar and stew in the pressure cooker for 20 minutes. So repeatedly. Zhang Ye told reporters that she used test paper to determine whether there was calcium. If there is calcium, the test paper will turn white. The more obvious the white color, the higher the calcium content, but the specific content cannot be determined. She found no calcium in the first three soups. After the fourth time, a large amount of calcium will be gradually boiled from the bar bone, and the calcium content will gradually decrease after 10, and the calcium will be completely gone after 14. Experiment 2: The calcium supplement of bone soup is only 4% of milk. Compared with Zhang Ye's experiment, Professor Ji from the Institute of Food and Drug Research, School of Oceanography, Weihai, Shandong University conducted a more rigorous scientific experiment, determined the content of calcium and other minerals in cooked bone soup, and evaluated its nutrition. Take 500 grams of fresh gluten-free pig femur, break it, and use conventional cooking methods at home, and add appropriate amount of deionized water, aged vinegar, salt, cooking wine, onion, ginger, etc. According to the weight of the bone, the amount of water added is about 1500ml, which is subject to covering the bone. Electric furnace heating to boiling, keep slightly boiling 120 minutes. For comparison, they prepared four kinds of soup: vinegar-free bone soup, low-vinegar bone soup, high-vinegar bone soup and background soup (raw soup without pig bones). The proportion of food raw materials and heating time in each group are consistent. Add 75g vinegar to the low vinegar group and 150g vinegar to the high vinegar group. The experimental results show that the calcium content of bone soup in vinegar-free group is almost equal to that in background group. This shows that basically no calcium is released from the bone if vinegar is not added. This is because calcium mainly exists in bones in the form of hydroxyapatite, and its solubility is extremely low, so it is difficult for bone soup boiled by traditional methods to supplement calcium. The release of bone calcium in vinegar-free group was 4 mg/kg, that in low vinegar group was 65438 03 mg/kg, and that in high vinegar group was 35 mg/kg. The calcium content of ordinary milk is about 1000 mg/kg. The bone soup in the high vinegar group tastes bad, so most people don't cook it. It can be seen that the calcium supplement of bone soup is only 4% of that of milk. ~35%。 In addition to calcium, adding proper amount of vinegar will increase the dissolution of minerals such as magnesium, potassium, zinc, iron and copper, and the content of vinegar will be higher for a long time. Expert summary: Bone soup is suitable for children and pregnant women. Because of the different ways of the two experiments, the results are also different. But it turns out that bone soup does contain calcium. Ji believes that bone soup is not the first choice for those who need calcium urgently. People who have the habit of drinking bone soup suggest adding proper amount of vinegar when cooking bone soup, which can not only improve the flavor of bone soup, but also get more minerals such as calcium from it. Regular consumption can promote health. Zhang Ye believes that if it is only to supplement calcium, the calcium in bone soup is indeed limited, but it is rich in nutrition. Especially suitable for children and pregnant women. For example, bone soup can be used to make egg soup. Cholesterol may be high, but it is very beneficial to the neurological development of children and babies. Adults can also use bone soup to stew and cook soup, which can not only increase the taste, but also supplement nutrition. Why not?