猪骨汤

结果显示，常用的烹调方法（包括家用压力锅和瓦堡）熬出的猪骨汤中钙含量极低，平均10～1.2mg／100ml，作为人体的钙营养补充意义不大。

The result showed that the calcium content cooked by usual method ( including pressure cooker and earthen cooker ) was very low , average 1.0-1.2mg / 100ml , which is not significant different with pork sorp ( P > 0.05 ) and is not good calcium source for people .

另一种说法是在吃完猪骨汤之后通常要饮茶。

The other explanation is that tea is always served after eating it .

韩国的牛骨汤和日本的猪骨汤都浓郁柔滑，富含脂肪和肌红蛋白，它们来自骨髓。

Korean seolleongtang and Japanese tonkotsu are broths that are thick and creamy with fats and myoglobin from bone marrow .

另一种说法是在吃完猪骨汤之后通常要饮茶。中国人有餐后喝热茶的传统，尤其是当膳食比较油腻的时候。

The other explanation is that tea is always served after eating it . Among Chinese people , there is this concept of drinking warm tea after a meal , particularly if the meal is oily .