Which cheese contains the most calcium?

Foods with calcium

According to current scientific standards and tested by medical professionals

Milk and dairy products are known to be good calcium suppliers - but which ones are there? And what happens when it is heated - is calcium retained?

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Calcium rich foods

Milk: calcium content regardless of the fat level

Adults should take in 1000 mg calcium daily. Milk and dairy products are particularly rich in calcium - it is not for nothing that the German Nutrition Society recommends consuming milk, yoghurt or cheese every day. A glass of milk (200 ml) provides around 240 mg calcium - the fat level has no significant influence on the calcium content.

The problem: According to a Germany-wide study, every second German citizen does not consume enough calcium and does not reach the recommended daily dose. *

* Results of the National Consumption Study II

Yogurt and cheese: dairy products with calcium

Cheese and yogurt are also important foods rich in calcium. A 150 g cup of yoghurt provides around 180 mg of calcium. The calcium content of the different types of cheese is quite different: while a portion of mountain cheese (30 g) can contain an impressive 330 mg of calcium, butter cheese and camembert only 180 mg and cream cheese only 24 mg.

Rule of thumb for everyday life: the harder the cheese, the higher the calcium content.

Calcium in vegetables: kale, broccoli and Co.

In addition to milk and dairy products, green vegetables can also contribute to a certain extent to the calcium supply. Kale in particular is a real calcium bomb: a 200 g serving of the cabbage vegetable provides 424 mg of the valuable mineral.

Swiss chard, fennel and spinach also contain over 200 mg per serving. Unfortunately, these types of vegetables are not among the favorite dishes of many Germans and are therefore only rarely served on the table.

Mineral water with a lot of calcium

Those who choose their thirst quenchers cleverly can improve their own calcium supply. Because even mineral water can contain significant amounts of the mineral. Mineral water can be described as rich in calcium if it contains at least 150 mg per liter. Some manufacturers also offer products with a particularly high amount of calcium (for example from 300 mg).

Keep in mind: a total of 1000 mg calcium should be consumed daily - the right mineral water alone is far from being enough.

Is calcium sensitive to heat?

Cooking, baking and cooking processes, in contrast to vitamins, have little or no effect on minerals. Minerals such as calcium are not sensitive to heat, which means that they remain stable during the cooking process and are not destroyed.

It is only when cooking for a long time that the minerals are washed out of the vegetables, for example. However, if the cooking water is used to prepare the sauce or otherwise served, the minerals are not lost.

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