| # | Concept | Culture | Statement | Freq. |
|---|---|---|---|---|
| 1 | calcium hydroxide | Asian countries | Used in traditional food preparation, such as for making pickles and preserving vegetables. | 1 |
| 2 | calcium ion | Asian countries | Consuming calcium ion from dairy products is less common; instead, some Asian cultures focus on calcium-rich foods like tofu and fish with edible bones. | 1 |
| 3 | calcium ion | Asian countries | Often linked to traditional Chinese medicine and the concept of balance in Asian countries. | 1 |
| 4 | calcium oxide | Asian countries | In some Asian countries, calcium oxide is traditionally used in the process of making pickles and preserves. | 1 |