Which vegetable has the highest calcium content?

When it comes to diet, people must remember not to always eat meat, which is not so good for the body. It is still necessary to eat some vegetables with it, which is more beneficial to the body. Especially some children are very prone to picky eating, so they need special attention, because many vegetables contain a certain amount of calcium, and these nutrients promote the healthy development of people.

Calcium content :

Among vegetables, green leafy vegetables have the highest nutritional value in terms of the variety and quantity of vitamins they provide. Green leafy vegetables can provide rich vitamin C and carotene, and are also one of the important sources of vitamin B2. Green leafy vegetables contain relatively high amounts of calcium, and generally the utilization rate of calcium in green leafy vegetables is better. However, some green leafy vegetables have a low utilization rate due to the presence of oxalic acid. In addition, green leafy vegetables are rich in iron and have a higher absorption rate.

(1) Chinese cabbage. Chinese cabbage is also called cabbage. Its heart leaves are white, tender, fine and delicious, and are the edible part. Chinese cabbage is resistant to storage and transportation and is one of the important vegetables in autumn, winter and spring. Because in autumn, winter and spring, cabbage is an important vegetable or even the staple vegetable on people’s tables. Therefore, although the content of vitamin C, B2 and calcium in Chinese cabbage is not very rich, it is still one of the important sources of vitamins needed by people. Chinese cabbage is one of the highest vegetables in terms of zinc content. It is also rich in copper, manganese, molybdenum and selenium. Chinese cabbage can be divided into three types according to its maturity period: early-maturing, mid-maturing and late-maturing.

(2) Cabbage. Cabbage is also called cabbage, cabbage, white cabbage, and lotus white. The leaves are white, crisp and tender. There are many ways to eat it. It is cultivated all over the country. The nutritional value of cabbage is slightly higher than that of Chinese cabbage. Its vitamin C content is significantly higher than that of Chinese cabbage, and its carotene content is also slightly higher than that of Chinese cabbage. Cabbage also contains a large amount of trace element molybdenum, and its vitamin P content is also among the highest among vegetables. Cabbage can be divided into three types according to the shape of its leaf heads: flat-heart cabbage, round-head cabbage, and pointed-head cabbage.

(3) Rapeseed. Rapeseed is also called green cabbage and black and white cabbage. The leaves are fresh and tender and can be fried, boiled, or pickled. Rapeseed is cultivated throughout the country. Rapeseed is one of the most nutritious vegetables. It is high in carotene and calcium, and also contains relatively high levels of vitamins B1, B2, PP, C and iron.

(4) Spinach. Spinach is also known as red spinach. Its leaves and leaf stems are emerald green, tender and soft, and can be eaten raw, cooked, or used as stuffing. It is grown all over the country. Spinach is one of the most nutritious vegetables. It has a high content of carotene, and is also rich in vitamins B2, C, PP, iron and calcium. Unfortunately, spinach contains a lot of oxalic acid, which affects the absorption of calcium, and it should not be eaten with other foods high in calcium. The remedy is to blanch the spinach in boiling water first to remove some of the oxalic acid. Spinach is divided into three types according to its leaves: pointed leaf, round leaf and large leaf spinach.

(5) Amaranth. Amaranth is one of the main vegetables in summer. Its seedlings and tender stems and leaves are eaten. Some people in Zhejiang, Jiangsu and other provinces also specialize in eating its thick stems. Amaranth can be stir-fried, eaten cold or made into soup, and the old stems can also be peeled and pickled. It is widely cultivated in the south.

(6) Chrysanthemum chrysanthemum. Chrysanthemum chrysanthemum is also known as wormwood and wormwood stem. The edible part is the seedlings or tender stems. It can be eaten cold or stir-fried, and tastes fresh and refreshing. It is cultivated in both the north and south of the country, and is available in large quantities in winter and spring every year. Chrysanthemum leaves are rich in carotene, vitamin B2, calcium and phosphorus. However, chrysanthemum stems contain fewer vitamins and minerals.

(7) Water spinach. Water spinach is also known as water spinach, named because of its hollow stem. The tender shoots and leaves are the edible parts, and the young stems can also be used in cold dishes. Water spinach can be eaten raw or cooked. Produced in southern my country. Water spinach is one of the most nutritious vegetables. It is high in carotene and vitamin B2, and the content of vitamin B1, C, PP, calcium and phosphorus is also relatively high.

(8) Lettuce. Also called leaf lettuce. The leaves and stems are fresh, crisp, and have a fragrant and slightly bitter taste. It is mainly eaten raw and is a commonly used vegetable in Western cuisine. Young lettuce contains little fiber and can be made into vegetable puree by adding sugar for babies to eat. Lettuce is cultivated in all major cities and is grown more in local areas. Lettuce is rich in nutrients, containing a lot of carotene, vitamins B1, B2, calcium and iron.

(9) Glehnia littoralis. The herb is also called oily vegetable. It can be stir-fried or made into soup. The plant of Gourd Vegetable is relatively short, with nearly round leaves that are green or dark green. The closer to the heart leaf, the lighter the leaf color, from light green to yellow. The leaves are thick, rich in moisture and of medium quality.

(10) Celery. Celery is also called fragrant celery and Hu celery. It is a spicy vegetable with unique flavor. The petiole is its edible part. Celery petioles are tender and crisp and can be stir-fried or mixed with other foods. The celery acid contained in celery can also lower blood pressure. It is cultivated in all parts of our country. There are two types of celery: Chinese type and European type. This celery is divided into two types according to its color: white and green.

(11) Coriander. Coriander is also known as cilantro and cilantro. It has a special aroma and is one of the important spicy vegetables. The edible parts are the stems and leaves, which are mainly used for seasoning or pickling. It is cultivated all over the country. Coriander is a very nutritious vegetable. It is high in carotene, vitamin B1, B2, PP, calcium and iron. It also contains relatively high levels of vitamin C and phosphorus.

(12) Fennel. Fennel, also known as fennel and fennel sprouts, is a spicy vegetable. Its young stems and leaves are edible. Its seeds can be used as medicine or spice. Fennel has a special aroma and is often used as stuffing. Fennel is one of the most nutritious vegetables. It is high in carotene and calcium, and also contains relatively high levels of vitamins B1, B2, C, PP and iron.

(13) Leek. Leek is a major spicy vegetable. The leaves of leek are the main edible part, and the stems and flowers are also edible. It is cultivated all over the country. Leek is a nutritious vegetable. It is high in carotene, vitamin B2, C, PP, calcium, phosphorus and iron. The nutritional value of green leek and yellow leek is lower than that of leek.