Is the pepper leaf also a good calcium supplement?

We all know that drinking milk is the top choice for calcium supplementation, but since the “poisoned milk powder” incident, many people talk about milk color change.

In addition to calcium supplements and other medicines, Korean plants have recently started to supplement the calcium supplementation of natural plants, and the use of pepper leaves and perilla leaves to make calcium is the latest choice.

  In South Korea, it is a habit to eat barbecued meat. It is necessary to use fresh vegetable leaves to wrap the cooked fresh meat to help greasy and add vitamins.

Nowadays, basically every rotisserie is equipped with perilla leaves and pepper leaves. Many Korean families also bring their own two kinds of vegetable leaves to eat at home.

  Why are the perilla leaves and pepper leaves sought after by Koreans?

Many people think that only some fiber and vitamins are added to vegetables, which has nothing to do with bone health.

In fact, these two vegetables even contain a large amount of trace elements required by the human body, which reduces the loss of calcium and itself contains a large amount of calcium.

  Studies have shown that the calcium content of pepper leaves is 233 mg (per 100 g), the calcium content of perilla leaves is 325 mg, and the calcium content of “high calcium milk” is only 118 mg.The calcium slag contained in each of the pepper leaves and the perilla leaves is much higher than the “high calcium milk”.

In addition, green leafy vegetables are mostly medium sources of calcium, such as celery, canola, carrots, radish, sesame, coriander, snow red, black fungus, mushrooms, etc., are calcium vegetables that can not be ignored.

  In addition, when eating these calcium-reinforcing plants, it is best to eat freshly to reduce calcium consumption, and to add more water when cooking, the time should be short, and the cut vegetables should not be too broken.

Many Korean rotisseries in the country can now eat basil leaves, and large supermarkets are also available.

  There are several ways to eat pepper leaves or basil leaves: cold salad: simmer with boiling water, then add in cold water, add ginger, add salt, MSG, vinegar, no need to add pepper; soup: fresh pepper leaves 150Gram, 2 eggs.

First use the cooking oil to fry the egg, add the appropriate amount of water, boil and then add the pepper leaves to cook, and finally add salt to taste; Pancake: mix the batter with pepper leaves (slightly chopped), add some salt, use fineFried crisps can be eaten directly.

In addition, the pepper leaves can also be fried, fried pork and so on.

If you put the pepper leaves in the chicken soup, pork liver soup, fish soup.

It tastes delicious and smooth, but it doesn’t add flavor.