Abstract:  The calcium content in pig bone soup cooked with different methods was assayed by using atomic absorption spectrometer to select a better dietary calcium source .The effect of cooking time on calcium concentra tion in bone soup was also studied .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 .The calcium concentration is significant high when bone soup was cooked with vinegar (178.0±1.6mg/100ml, p<0.01).The longer the cooking time is,the higher the calcium content in vinegar bone soup is (p<0.01).It indicated that vinegar bone sorp is a kind of died rich in calcium.

Key words:  , Calcium； Cooking method； Diet；