蔬菜尤其是绿叶菜中富含的维生素K有助于钙沉积到骨骼上,而钙含量排名前十的蔬菜中基本都是绿叶菜。这是促进钙吸收的因素,更有利的消息是维生素K对热和氧都相对稳定,所以不用担心炒菜或焯菜对维生素K的破坏。蔬菜中同样含有草酸,草酸可以和钙结合形成草酸钙沉淀,这是影响钙吸收的因素。研究表明,烹调可以降低蔬菜中的草酸含量,其中效果煮>焯>炒,但是考虑 Vegetables, especially green leafy vegetables are rich in vitamin K helps calcium deposition to the bones, while the calcium content of the top ten vegetables are basically green leafy vegetables. This is a factor that promotes calcium absorption. The more favorable news is that vitamin K is relatively stable to heat and oxygen, so there is no need to worry about the destruction of vitamin K by cooking or scrumptious. Vegetables also contain oxalic acid, oxalic acid and calcium can form calcium oxalate precipitation, which is the factor that affects calcium absorption. Studies have shown that cooking can reduce the oxalic acid content of vegetables, the effect of cooking> boiled> fried, but consider