The absorption and utilization rate of zinc in the original zinc supplement products is very low (only 7%). They combine with gastric acid in the body to produce zinc chloride, which is a strong corrosive agent, has a stimulating effect on the gastrointestinal tract and is easy to cause nausea and vomiting. The representative of this generation of zinc has basically been eliminated by the market, which is very rare. Mostly used in surgery to promote wound healing. Zinc gluconate, zinc glycyrrhizinate, zinc acetate, zinc citrate, zinc amino acid, zinc lactate, etc.

Weak acid and weak base salt, the absorption and utilization rate of zinc is about 14%, and zinc chloride can still be generated when it is combined with gastric acid in the body, so it has certain side effects (such as nausea and vomiting). It can only be taken after meals to reduce gastrointestinal irritation, and has high zinc content, which can antagonize the absorption of other trace elements such as calcium and iron. Long-term use will lead to calcium deficiency, anemia and other symptoms, so be sure to follow the doctor's advice. Not recommended for children and pregnant women. Raw materials:

Tender lettuce, shredded onion, peanut oil, salt, monosodium glutamate.

Production steps:

1. Peel and wash lettuce and cut into slender strips. Add water to the pot. When the water boils, add the lettuce. Turn off the fire after it boils.

2. Pick up the lettuce, put it in a container filled with cold water, take it out after water, and put it on a plate. Sprinkle a little salt and monosodium glutamate for pickling.

3. Heat the oil to about 80 degrees in a hot pot, pour it on the lettuce and sprinkle with chopped green onion.

Recommended reason:

Light and refreshing, simple to make. Its zinc content is about 7.86 mg. The mineral content of lettuce is five times higher than that of other vegetables, which has a good effect on indigestion and anorexia caused by zinc deficiency in children. Raw materials:

Carrots, tomatoes, eggs, onions, peanut oil, salt, monosodium glutamate.

Production steps:

1. Peel carrots and tomatoes and cut them into thick slices. Put oil in a hot pan, add carrots and stir-fry several times, add clear soup and bring to a boil over medium heat.

2. When the carrots are ripe, add tomatoes and seasonings.

3. Break the eggs and pour them in. Sprinkle with chopped green onion.

Recommended reason:

The zinc content of this soup is about 35.55 mg. Tomatoes have the function of clearing away heat and toxic materials, and the carotene and minerals contained in them are the best products for zinc deficiency. It has certain curative effect on infantile malnutrition and zinc deficiency dwarfism.